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Elderflower Rosé Sangria | Taste and Tipple

Elderflower Rosé Sangria

Course Drinks
Keyword Sangria
Prep Time 10 minutes
Infusing Time 12 hours
Servings 6 servings


  • 1 cup strawberries preferably wild
  • ½ cup blueberries
  • 1 bottle rosé wine 750 mL, such as Cave Spring Dry Rosé
  • ½ cup St. Germain liqueur
  • 2 cups carbonated or sparkling water
  • Strawberries blueberries and dehydrated blood orange slices, for garnishing


  1. Trim and chop strawberries. Pour wine into a large pitcher or punch bowl. Add fruit. Refrigerate and allow flavours to infuse overnight.

  2. Just before serving, stir in liqueur and carbonated water. Ladle sangria, including fruit, into ice-filled rocks glasses. Garnish with fresh strawberries, blueberries and a slice of dehydrated blood orange, if you like.

Recipe Notes

Recipe adapted from Walsh, Victoria. "Rosé Summer Sangria." Food & Drink. Early Summer 2014.