This triple berry rose sangria is fruity and full of bright flavors! Made with fresh berries, rosé wine, pineapple juice and sparkling club soda, it’s an easy make-ahead wine punch for a summer party.
No matter what the occasion is, I like to celebrate with a good beverage such as this pink sangria recipe. Fruity, sweet, with the perfect combination of wine and brandy, this triple berry sangria is delightful and perfect for any crowd.
Perfect for a warm and sunny day at a pool party, shower, brunch, Fourth of July, and so much more, this blackberry rosé sangria is fitting for all events and festivities.
You can easily customize this triple berry sangria by using your choice of berries: the options are infinite.
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- Berries – 1 cup fresh raspberries, 1 cup fresh strawberries, 1 cup fresh blackberries. Plus more for garnish (if desired). I like to use organic berries for Sangria. (I always have unappetizing visions of pesticide leaching out of the fruit and floating around in the wine if I don’t).
- Rosé Wine – 2 750-mL bottles of rosé wine. Since this makes up the majority of the drink, choose a decent quality wine or the sangria won’t taste very good.
- Pineapple Juice – 2 cups. If you’re only making one batch, small cans will prevent you from wasting the rest of a large can of pineapple juice. (Or you can always make another recipe to use up the rest of the pineapple juice like our Blue Hawaiian Jello shots.)
- Brandy – 1 cup of a decent quality brandy.
- Club Soda – 2 cups. I prefer club soda to 7-Up or Sprite in this recipe because the pineapple juice already adds enough sweetness.
- Substitute blueberries or additional raspberries and strawberries for the blackberries if you prefer.
- White wine will work in place of the rose.
- You can also use rum or vodka instead of the brandy.
How to Make Triple Berry Sangria
Wash the berries.
Remove the hulls from the strawberries and slice them.
Get your pitcher or drink dispenser. I like to use a drink dispenser instead of a pitcher for parties because people can help themselves and there are usually a lot fewer spills.
Soak the fruit
Place the berries in a large pitcher or drink dispenser.
Next, pour in 2 bottles of rosé wine, 2 cups of pineapple juice, and 1 cup of brandy.
You can decrease the brandy to 1/2 cup if you want a less boozy version.
Chill the mixed berry sangria recipe in the refrigerator for at least 30 minutes and up to 12 hours.
Having said that, I like to let the fruit soak for more than 4 hours to give the flavors time to blend. You will end up with a better tasting beverage.
However, don’t let it soak for too long (24 hours is probably too long) or the fruit will start to go soggy and lose its color. Which doesn’t look appetizing at all.
Add two cups of club soda to the mixture just before setting it out.
Serve with ice and fresh fruit for garnish.
Don’t put the ice in the pitcher or dispenser because the Sangria gets watered down pretty quickly.
I keep the ice in an ice bucket beside the dispenser, along with bowls of the fresh berries. Then everyone can add as much (or as little) as they like to their glasses.
But you could also have the glasses set up in advance with some ice cubes and a few berries in the bottom of each one. Then when someone wants one, you (or they) just have to pour in the Sangria.
Whether sangria is dry or sweet depends largely on the type of wine you choose. Since rose wines can vary from very dry to very sweet, you are in total control with a rose sangria. However, this recipe also contains pineapple juice so it will tend to be on the sweeter side.
Since this sangria recipe also uses pineapple juice, a dry rose wine from France, Italy or Spain will help to keep it from getting too sweet. But if you’re a sweet wine lover, then feel free to use your favorite variety.
More Drink Recipes You Will Enjoy
- Frozen Fruit Margarita Recipe
- Blueberry and Lemonade Mimosa
- Authentic Sangria Recipe
- Strawberry Mimosas
- Berries and Lime Sangria
Triple Berry Rose Sangria
- Large pitcher or drink dispenser
- measuring cups
- 1 cup fresh strawberries washed, hulled and chopped
- 1 cup fresh raspberries washed
- 1 cup fresh blackberries washed
- 2 750 mL bottles rosé wine
- 2 cups pineapple juice
- 1 cup brandy
- 2 cups club soda
- additional berries for garnish
- Put the strawberries, raspberries and blackberries in a large pitcher or drink dispenser.
- Add 2 bottles of rose wine, 2 cups pineapple juice and 1 cup brandy.
- Chill in the refrigerator for at least 30 minutes and up to 12 hours.
- Just before serving, add 2 cups of club soda.
- Add ice to each glass before pouring sangria. Garnish with fresh berries if desired.
- Substitute blueberries or additional raspberries or strawberries for the blackberries if preferred.
- Letting the fruit soak in the alcohol for at least 4 hours will give the flavors time to blend and result in a better tasting cocktail.
- Rum or vodka can be used instead of brandy if you don’t have it on hand.
- Avoid putting ice directly in the pitcher with the sangria since the drink will get watered down quickly.