blood orange berry sangria

This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of the #EasterBrunchWeek recipes. All opinions are mine alone. #ad #EasterBrunchRecipes #Grosche #EveryCupFillsAnother

This bright and delicious Blood Orange Berry Sangria combines rosè wine with homemade orange syrup and fresh berries for a refreshing drink.

Happy happy Thursday! Welcome to day four of #EasterBrunchWeek, friends. We are taking it easy today with a delicious batch of Blood Orange Berry Sangria, made in this gorgeous Grosche pitcher! All you need is some dry rosè wine, blood oranges, berries, and a secret weapon we will make ourselves... blood orange syrup. It's delicious and so, so simple to make! Let's get to work.

So let's talk about Grosche! If you follow me on Instagram, you may remember them as I have posted about my personal reusable glass bottle a few times. It's so pretty and such a big help in reducing single-use plastic bottles. This particular pitcher is perfect for entertaining, as it's big enough to hold a whole bottle of wine {yep, I tested that}, and the spout has a filter so that all the goodies stay in the bottle while the liquid comes out. Besides sangria and pitcher cocktails, you can also use it for the more innocent purpose of making of infused water 🙂

So funny story - when I first turned drinking age, sangria was the only ~fancy~ drink I could make. My very first alcoholic recipe on this blog was this cranberry orange sangria! Throughout college, my best friend and I would make "lazy college girl sangria" which was moscato and pink cranberry juice. I swear that stuff was literally JUST sugar and had like a 2% alcohol content ???? I've gotten a bit better now, but sangria will always have a special place in my heart as my first "grown up drink"! The simple syrup addition is new for this recipe and I have to say I'm a fan. It's not necessary if you're using a sweet wine, but it pairs nicely with the dry rosè to give it more orange flavor.

We just have ONE more recipe left for this #EasterBrunchWeek! Check out what I made earlier this week - and don't forget to enter the G I V E A W A Y at the bottom of the post before it's too late!

Plans for #EasterBrunchWeek:

• Monday: Avocado Toast Puff Pastry Squares
• Tuesday: Vegan Carrot Cake Cinnamon Rolls
• Wednesday: Peach Yogurt & Brown Sugar Granola Parfaits
• Thursday: Blood Orange Berry Sangria
• Friday: Vegan Chocolate Coconut Waffles

P.S. If you're wanting a double duty recipe for both the candied orange slices AND blood orange syrup - whip up this Blood Orange Chocolate Chunk Loaf Cake!

Print Recipe

5 from 2 votes

blood orange berry sangria

This bright and delicious Blood Orange Berry Sangria combines rosè wine with homemade orange syrup and fresh berries for a refreshing drink.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Drinks

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• *for the blood orange syrup*
• 1 blood orange sliced thinly
• ½ cup water
• ½ cup granulated white sugar
• *for the sangria*
• 1 bottle dry rosè wine
• ¼ cup blood orange syrup see above
• 1 blood orange sliced
• ½ cup sliced strawberries
• ¼ cup fresh raspberries

Instructions

• First, make the blood orange syrup. Combine the water and sugar in a shallow pan, and heat over medium until sugar has melted.
• Add in the orange slices in a single layer and bring syrup to a gentle simmer. Cook, flipping slices occasionally, for about 30 minutes. Syrup should turn pink and orange slices will appear caramelized and see-through.
• Remove orange slices from the syrup and place on a wire rack to cool. You can eat these by themselves or use them as garnish for your cups!
• Let syrup come to room temperature before pouring into a jar. Syrup will store for a few weeks in the fridge.
• To make the sangria, pour the rosè into the Grosche pitcher. Add in the orange syrup and mix well using a long spoon. Add in the fresh orange slices, strawberries, and raspberries. Let mixture sit for at least 30 minutes.
• Serve cold with candied oranges for garnish.