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

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


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

How it's done

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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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