Pink summer sangria

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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