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Orange Cardamom Rosé Sangria
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Orange Cardamom Rosé Sangria
A vibrant batch cocktail made with rosé, cardamom-orange syrup, Cointreau, and fresh citrus and berries. Light, refreshing, and perfect for warm-weather gatherings.
Print Recipe
Servings 6 Drinks
Ingredients
  • 1 bottle dry rosé wine
  • ½ cup orange cardamom 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
Orange Cardamom Syrup
  • 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.
Orange Cardamom Syrup
  • 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.