Rosé sangria with cherries

Rosé sangria with cherries

Total: 4 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 98 kcal
, Carbohydrate: 11 g


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Ice cubes

1tbsp rosemary needles
1 lime, rinsed with hot water, dabbed dry, quartered lengthwise, thinly sliced


5dl rosé wine (e.g. Oeil de Perdrix)
2 ½dl grapefruit juice
2 ½dl sparkling mineral water
1dl orange liqueur (e.g. Cointreau)
250g cherries
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One ice cube tray

How it's done

Ice cubes

Divide the rosemary and lime between the ice cube moulds, fill with water, freeze for approx. 4 hrs.


Pour the wine, grapefruit juice, water and orange liqueur into a jug. Add the cherries and ice cubes, mix carefully.

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