Pink summer sangria

October 14, 2019
Pink summer sangria

Cheers to long summer days and balmy summer nights!

Recipe, styling and photography by Dianne Bibby

Pink summer sangria

By Dianne Bibby Serves: 6
Total Time: 20 mins + 2 hrs, to chill


  • 125ml (½ cup) brandy
  • 3 tbsp brown sugar
  • 1 orange, thinly sliced and halved
  • 1 lemon, thinly sliced and halved
  • 3 tbsp orange liqueur
  • 1 x 750ml bottle rosé wine
  • 2 white-flesh nectarines, cut into slim wedges (find at
  • 1 apple, cored, quartered and thinly sliced
  • 150g fresh raspberries
  • 250ml (1 cup) sparkling mineral water
  • ice cubes, to serve



Combine the brandy and brown sugar in a medium saucepan placed over medium heat, stirring continuously until the sugar has dissolved. Remove from heat and set aside to cool slightly.


Place the orange and lemon pieces in a large pitcher. Add the lukewarm brandy mixture, orange liqueur and rosé. Stir until well combined, then refrigerate to chill, about 2 hours.


Add the white-flesh nectarines, apple slices, fresh raspberries and sparkling mineral water. Stir gently until mixed well.


To serve, fill 6 tumblers/wine glasses with ice cubes then top up each glass with the sangria mix. Cheers!

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