Rosé Sangria with Cardamom-Orange Syrup
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This isn’t your average sangria. This is rosé sangria with a twist: a bold, citrusy, spiced syrup that brings a whole new level of flavor. It’s refreshing, floral, and just sweet enough, with vibrant fruit and a sophisticated kick from Cointreau and cardamom.
Whether you’re planning a spring garden party, a warm evening happy hour, or just want something beautiful to batch and pour, this sangria is a total crowd-pleaser. Think easy elegance with a punch of flavor — and maybe a splash of prosecco if you’re feeling spritzy.
Sangria is one of those effortlessly chic drinks that’s made for batching — but this version levels things up with a homemade cardamom-orange syrup that adds warmth, depth, and complexity to the fresh fruit and rosé. The Cointreau brings a subtle bitter-orange brightness, while the fresh citrus slices and strawberries infuse the wine with juicy flavor.
It’s light enough for daytime sipping, but layered enough to feel dinner-party worthy. And if you top it with prosecco? You’re in sparkling sangria heaven.
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Rosé Sangria with Cardamom-Orange Syrup
Ingredients
- 1 bottle dry rosé wine
- ½ cup cardamom-orange syrup*
- ½ cup Cointreau
- 1 orange sliced into rounds
- 1 lemon sliced
- ½ grapefruit sliced
- 1 cup strawberries hulled and halved
- Champagne, or prosecco to top each glass
- 1 cup white granulated sugar
- 1 cup water
- 1 zest orange
- 4-5 cardamom pods
Instructions
- In a large pitcher, combine the rosé, cardamom-orange syrup, and Cointreau.
- Add all the sliced fruit and stir gently to mix.
- Refrigerate for at least 2 hours to let the flavors infuse.
- Serve over ice in wine or stemless glasses.
- Optional: top each glass with prosecco for a bubbly finish.
- In a small saucepan, combine sugar, water, orange zest, and cardamom pods.
- Bring to a simmer, stirring until the sugar dissolves.
- Simmer for 5–7 minutes to infuse, then remove from heat.
- Let it cool, then strain and discard solids.
Ingredient Notes
- Rosé wine – Choose a dry style like a Provence rosé or Spanish Garnacha. You want crisp, not sweet.
- Cardamom-orange syrup – This adds depth and a slightly exotic warmth. It pairs beautifully with citrus and berries.
- Cointreau – A bright, clear orange liqueur that sharpens and sweetens the base.
- Fruit – The citrus gives bite, and the strawberries infuse sweetness and a pretty blush hue.
Tips & Variations
- Make it bubbly – Top with sparkling rosé or prosecco right before serving.
- Swap the fruit – Try blood oranges, peaches, or raspberries depending on the season.
- Make it zero-proof – Use a non-alcoholic rosé and skip the Cointreau. Add a splash of orange juice for brightness.
- Prep ahead – You can make this up to 24 hours in advance. Just add any bubbly at the end.
When to Serve It
This sangria screams outdoor entertaining. Serve it at:
- Spring and summer brunches
- Mother’s Day or bridal showers
- Picnics, park hangs, and pool days
- Any time you want something batchable and beautiful
It’s a stunning centerpiece in a pitcher and even prettier in the glass.
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