Italian Rosé Sangria
This post may contain affiliate links, please see our privacy policy for details.
If there’s Aperol in it… then yes.
This Italian Rosé Sangria is one of my all-time summer favorites. Light, citrusy, and not too sweet, it’s what I reach for when the Aperol’s calling but I want something pitcher-friendly and effortless. Add fruit, wine, and sparkle, then chill, sip, and repeat.
If you haven’t added Aperol to your sangria yet… this is your sign.
The dry rosé keeps it refreshing, the Aperol adds that signature bittersweet orange punch, and the fresh fruit makes it juicy and beautiful. A touch of honey syrup ties everything together without overpowering the wine or Aperol. And when topped with sparkling water? It’s crisp, light, and ready to be served all afternoon long.
Italian Rosé Sangria
Ingredients
- 1 bottle dry rosé
- 1 cup Aperol
- ¼ cup honey syrup or simple syrup
- 1 nectarine chopped
- 1 grapefruit sliced into triangles
- 1 orange sliced into triangles
- 5 –6 strawberries chopped
- Sparkling water to top (1–2 oz per glass)
- Ice
- Optional garnishes: more citrus slices mint, or edible flowers
Instructions
- To a large pitcher, add all chopped fruit, rosé, Aperol, and honey syrup.
- Stir well and refrigerate for at least 2 hours (or up to 24 hours).
- When ready to serve, stir again and pour into glasses filled with ice.
- Top each glass with 1–2 oz of sparkling water.
- Garnish & enjoy!
Tips & Variations
- No honey syrup? Use simple syrup or agave.
- Want more punch? Add a splash of vodka or citrus liqueur.
- Keep it dry – Use a brut rosé or sparkling rosé to balance sweetness.
- Make it zero-proof – Use a non-alcoholic rosé and Lyre’s Italian Spritz as a swap for Aperol.
Perfect For
- Aperitivo hour on the patio
- Brunch spreads with fruit & feta
- Pool days, grill nights, or spontaneous friend hangs
- Any moment you want a pitcher drink that looks as good as it tastes
You Might Also Like
Leave a comment