Triple Berry Rosé Sangria (With Pineapple Juice)
This triple berry rosé sangria is fruity and full of bright flavors! Made with fresh berries, rosé wine, pineapple juice and sparkling club soda, it’s an easy make-ahead wine punch for a summer party.
No matter what the occasion is, I like to celebrate with a good beverage such as this pink sangria recipe. Fruity, sweet, with the perfect combination of wine and brandy, this triple berry sangria is delightful and perfect for any crowd.
Perfect for a warm and sunny day at a pool party, shower, brunch, Fourth of July, and so much more, this blackberry rosé sangria is fitting for all events and festivities.
You can easily customize this triple berry sangria by using your choice of berries: the options are infinite.
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- Berries – 1 cup fresh raspberries, 1 cup fresh strawberries, 1 cup fresh blackberries. Plus more for garnish (if desired). I like to use organic berries for Sangria. (I always have unappetizing visions of pesticide leaching out of the fruit and floating around in the wine if I don’t).
- Rosé Wine – 2 750-mL bottles of rosé wine. Since this makes up the majority of the drink, choose a decent quality wine or the sangria won’t taste very good.
- Pineapple Juice – 2 cups. If you’re only making one batch, small cans will prevent you from wasting the rest of a large can of pineapple juice. (Or you can always make another recipe to use up the rest of the pineapple juice like our Blue Hawaiian Jello shots.)
- Brandy – 1 cup of a decent quality brandy.
- Frozen berries – (optional) I usually get 1 or 2 packages of frozen berries to use instead of ice. They don’t water the drink down as much and release extra fruit juice as they melt.
- Substitute blueberries or additional raspberries and strawberries for the blackberries if you prefer.
- White wine will work in place of the rosé.
- You can also use rum or vodka instead of the brandy.
- For a sparkling sangria, add 2 cups of club soda or 7-Up immediately before serving.
How to make triple berry sangria
Wash the berries.
Remove the hulls from the strawberries and slice them.
Get your pitcher or drink dispenser. I like to use a drink dispenser instead of a pitcher for parties because people can help themselves and there are usually a lot fewer spills.
Soak the fruit
Pour 2 bottles of rosé wine, 2 cups of pineapple juice, and 1 cup of brandy into a pitcher or drink dispenser.
You can decrease the brandy to 1/2 cup for a less boozy version.
Add in the berries and stir gently.
Chill the mixed berry sangria recipe in the refrigerator for at least 30 minutes and up to 12 hours.
I like to let the fruit soak for more than 4 hours to give the flavors time to blend. You will end up with a better tasting beverage.
However, don’t let it soak for too long (24 hours is probably too long) or the fruit will start to go soggy and lose its color. Which doesn’t look appetizing at all.
For a sparkling sangria, add two cups of club soda (or 7-Up) to the mixture just before setting it out.
You can serve this sangria recipe with plain ice, ice and fresh berries or use frozen berries instead of ice. Add these directly to each glass (rather than the pitcher) to keep the sangria from getting too watered down.
As you can see from the picture, the drinks look quite different depending on which way you go.
Putting frozen berries in the glass definitely gives the drink more of a purple look. And I love that as they melt they add more fruit flavor to the cocktail.
I keep the ice or frozen berries in an ice bucket beside the dispenser, along with bowls of the fresh berries. Then everyone can add as much (or as little) as they like to their glasses.
But you could also have the glasses set up in advance with some ice cubes and a few berries (or the frozen berries) in the bottom of each one. Then when someone wants one, you (or they) just have to pour in the Sangria. This works well if you know everyone will be arriving at about the same time so the ice doesn’t have time to melt.
Whether sangria is dry or sweet depends largely on the type of wine you choose. Since rosé wines can vary from very dry to very sweet, you are in total control with a rosé sangria. However, this recipe also contains pineapple juice so it will tend to be on the sweeter side.
Since this sangria recipe also uses pineapple juice, a dry rosé wine from France, Italy or Spain will help to keep it from getting too sweet. But if you’re a sweet wine lover, then feel free to use your favorite variety.
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Triple Berry Rose Sangria
- Large pitcher or drink dispenser
- measuring cups
- 1 cup fresh strawberries washed, hulled and chopped
- 1 cup fresh raspberries washed
- 1 cup fresh blackberries washed
- 2 750 mL bottles rosé wine
- 2 cups pineapple juice
- 1 cup brandy
- 2 cups club soda optional
- 1 or 2 packages frozen berries optional
- additional berries for garnish
- Put the strawberries, raspberries and blackberries in a large pitcher or drink dispenser.
- Add 2 bottles of rosé wine, 2 cups pineapple juice and 1 cup brandy.
- Chill in the refrigerator for at least 30 minutes and up to 12 hours.
- Just before serving, add 2 cups of club soda if desired.
- Add ice and fresh berries to each glass before pouring sangria. Or replace the ice and fresh berries with frozen berries.
- Substitute blueberries or additional raspberries or strawberries for the blackberries if preferred.
- Letting the fruit soak in the alcohol for at least 4 hours will give the flavors time to blend and result in a better tasting cocktail.
- Rum or vodka can be used instead of brandy if you don’t have it on hand.
- Adding club soda just before serving will make a sparkling sangria that isn’t as strong.
- Avoid putting ice directly in the pitcher with the sangria since the drink will get watered down quickly.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on June 27, 2021 but was updated with new content on July 10, 2022.