Grilled Peach and Raspberry Rosé Sangria – My Sangria of the Summer

I’ve been all about Rosé this summer, as I mentioned in an earlier post. So I decided I wanted to try out some Rosé Sangria. After sifting through recipes on Pintrest, I found that most of them used strawberries, which, unfortunately, I am allergic to. With limited options I decided to make my own and, I have to say, it’s pretty dang awesome.

I’ve made this a few times and every time it’s been a hit. It has a beautifully juicy flavour and is easily enjoyed with food or on its own. It’s especially good at this time of year when you can get fresh peaches and raspberries in abundance. Did I mention it’s a snap to put together? Without further ado, here is the recipe!


  • 1.5 L Rosé (doesn’t have to be expensive, just plentiful!)
  • 1/3 cup Triple Sec
  • 1 cup each Peach Slices, Raspberries, and Green Grapes
  • 1 Large pitcher (at least 2 L)


  • Peach Juice
  • Rim sugar
  • Ice Cubes

Seriously. That’s it. For the best tasting Rosé Sangria, I sincerely recommend you use fresh fruit. The flavours are much more pronounced and they blend together beautifully. If the fruits aren’t in season you can sub canned or frozen; just make sure you let the sangria rest longer so that the flavours can meld.


  1. Wash and prep the fruit. Slice the peaches into medium wedges and cut the grapes in half. The raspberries can be left whole.
  2. Heat your BBQ or griddle on medium, then place the peaches directly on it. Depending on the thickness and whether or not you are using fresh peaches, cook them for 3-4 minutes per side, or until they get some nice grill marks. Once both sides are charred, pull them off and set them aside to cool.

    Rose Sangria Grilled Peaches
    Grill the peaches on both sides until you have nice char marks
  3. Empty the entire 1.5 L bottle of wine into your pitcher.

    Rose Sangria base
    Empty the whole bottle in there!
  4. Pour in 1/3 cup of Triple Sec and give the liquid a good stir.

    Triple Sec added to Rose Sangria
    A hefty dash of Triple Sec gives this Rose Sangria a nice kick
  5. Add in the raspberries, grapes, and peach slices.

    Rose Sangria with all the fruit added
    Get all those lovely fruits in there!
  6. Stir the sangria then cover and refrigerate. Let it sit for at least 4 hours; longer if you don’t mind waiting. I’ve had it after letting it sit for 24 hours and man oh man is it delicious!

Serving the Rosé Sangria

There are three ways you can serve this sangria:

  1. Enjoy it on its own, just scoop some fruit into the glass and pour some of the wine over it.
  2. Add some ice cubes if you want to dull the sweetness and dilute it a bit.
  3. Decorate the glass with peach juice and rim sugar before adding the fruit and wine. Only do this if you’ve used canned or frozen veggies because it helps enhance the flavours. If you used fresh fruits, the juice and sugar rim makes it too sweet.

    Rose Sangria Served
    Serve and enjoy!

I hope you enjoy this Grilled Peach Rosé Sangria as much as I do. Fair warning, as with any sangria the fruit can be deadly. The longer you let the sangria mellow, the deadlier the fruit will be!

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