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Rosé Sangria | The Flower Tile

Recipe by Family Tree Foodie

This is the sangria you make the night before and walk away from. Blood orange, Cara Cara, ripe peach, and elderflower steeped in dry rosé until the pitcher turns the color of a late summer sunset.

  • Total Time8 hours 20 minutes
  • Yield4-5

Ingredients

  • 750 milliliters dry rosé wine (Provençal-style preferred)
  • 1 cups fresh squeezed juice from Cara Cara and blood oranges, strained
  • 2 tablespoons elderflower liqueur (St-Germain)
  • Half of a Cara Cara orange, cut into slices
  • Half of a  blood orange, cut into slices
  • 1 ripe peach, sliced into  wedges, skin on
  • 5 strawberries, hulled and sliced vertically (added at serving)
  • 3 fresh basil sprigs
  • 1 cups sparkling water or prosecco, to finish (optional)
  • optional edible flowers, to garnish (rose petals, pansies, or viola)

Instructions

  1. Juice enough Cara Cara and blood oranges to yield 1 cups fresh squeezed juice total. I like using a half cup of each. Strain and set aside. Reserve the spent halves — you’ll slice your garnish oranges from fresh ones.
  2. Prep the fruit: Slice half of a Cara Cara orange, half of a blood orange and ripe peach (skin on) into wedges. Add the orange slices and peach to a large clear pitcher. Set strawberries aside — they go in later.
  3. Build the sangria: Pour a bottle of dry rosé wine (Provençal-style preferred) rosé over the fruit, followed by 1 cups fresh squeezed juice from Cara Cara and blood oranges, strained fresh citrus juice and 2 tablespoons elderflower liqueur (St-Germain) elderflower liqueur. Tuck in 3 fresh basil sprigs basil sprigs and stir gently to combine.
  4. Steep overnight: Cover the pitcher and refrigerate overnight, or for a minimum of 8 hours or overnight. The fruit will slowly infuse the wine while soaking up all that floral, citrusy flavor. Don’t overcrowd — a sparsely adorned pitcher steeps more cleanly and pours more beautifully.
  5. Add strawberries: About an hour before serving, add 5 strawberries, hulled and sliced vertically (added at serving) sliced strawberries to the pitcher. They steep quickly and hold their shape and color best when added close to serving time.
  6. Serve: Fill glasses with ice and ladle in the sangria with a spoonful of fruit. Finish each glass with a splash of 1 cups sparkling water or prosecco, to finish (optional) if using. Garnish with a fresh basil sprig and 1 edible flowers, to garnish (rose petals, pansies, or viola) edible flowers.

Notes

Keep it sparse. The biggest lesson from testing this recipe — less fruit makes a better drink. You want the pitcher to look abundant, not overcrowded. Too much fruit breaks down overnight and muddies the wine.

Blood oranges vary in size. Use half to one depending on what you find — they tend to run small. Half a Cara Cara goes a long way since they’re significantly larger.

Elderflower is potent. Start with 2 tablespoons and taste after steeping. It should be a background note, not the headline.

Sparkling finish is optional but lovely. Prosecco makes it festive; sparkling water keeps it lighter. Either way, add it glass by glass at serving, never to the whole pitcher.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Beverage

Find it online: https://familytreefoodie.com/rose-sangria-the-flower-tile/

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