Cucumber Mint Rosé Sangria
THE ONLY SANGRIA RECIPE YOU NEED THIS SPRING/SUMMER!
TLDR: If you are going to take a single takeaway from this post, it is to add tequila to your sangria this spring and summer! The flavor add is outstanding and if you’re thinking what/how/when…I’ve got you covered with my favorite recipe for this time of the year: CUCUMBER MINT ROSE SANGRIA. Sangria is always served when I am entertaining year-round, but there is something so special in my mind about a spring/summer sangria. Big batch cocktails are my jam this time of the year and I know I’ll be making quite a few pitchers of this one specifically for my friends, starting with this weekend! :)
This sangria recipe is incredibly refreshing and comes together with a few go-to ingredients my fridge and bar cart are ALWAYS stocked with. You can really make this one your own which I feel is a must for a good sangria recipe. More in the notes section of how to make it your own with whatever you have on hand…but before we get there let’s talk a little bit about what goes into this glorious vacation-ready sipper!
You’ve got the sharpness of the cucumber, tang from the mixed citrus, brightness from the mint, and sweetness from the rose simple syrup! WOW is the only acceptable reaction here. I have made this on numerous occasions and absolutely love sipping this one poolside or when grilling for the family! If you make it, let me know. Even better, if you now are a tequila-in-your-sangria fan– please share! It might be my favorite thing I’ve put y’all on to thus far. Cheers!
For the sangria:
1 cup of sliced cucumber, plus extra for garnish
1 cup of mixed cut citrus fruits such as limes or lemons (I used key limes and Meyer lemons)
1/2 cup mint leaves, tightly packed
1 bottle (750 ml) dry, pale rosé wine, chilled (I love using a French wine here)
4 ½ fluid ounces silver tequila, chilled (I used Milagro Blanco)
2 tablespoons rose simple syrup or more to taste (2 tablespoons of water, 2 tablespoons of granulated sugar, and 2 teaspoons of rosewater)
Make the rosewater simple syrup by combining water, sugar, and rosewater in a small microwave-safe jar. Heat until sugar is dissolved and then set aside to cool before using.
To a pitcher, add cucumbers, mixed citrus, mint leaves, and your rosewater simple syrup.
Then, top with tequila and your bottle of rosé. Stir to combine well and cover. Let sit for at least an hour and up to 4 hours in the fridge.
When ready to drink, take your wine glass and add ice. Pour in your sangria and top generously with sparkling water or club soda. Garnish with cucumbers and edible flowers if desired. Cheers!
~ Serves 4-6
This content was made in collaboration with Elle India.
You can use whatever mixed citrus you have on hand. I like to use citrus that is in season but you can use everything from sumo oranges to grapefruit. The tang is key here so pick your favorites!
I love using a rosewater simple syrup but there are so many flavored simple syrups you could use here. Don’t want to add a flavor? That’s fine too. There’s so much other goodness happening thanks to the cucumber, citrus, and tequila so you can use regular simple syrup too here! I’ve also made this with agave and it comes out beautifully!
Use a rosé that you actually enjoy drinking on its own! I would recommend using a dry one to balance out the flavors and to make sure all the flavors are nicely balanced, but it’s your party and you should use whatever you like most. I’ve found that dry French rosés make me the happiest in this recipe since they are such a natural pairing for the flavor profile that cucumber owns and brings to the table.