Rose Petal Sangria

8 INGREDIENTS • 3 STEPS • 14HRS 5MINS

Rose Petal Sangria

Recipe

5.0

1 rating

Rose Petal Sangria, made with wild rose petals and rosé wine is a refreshing summer drink that is lightly floral and delicious! Perfect for weddings, special brunches, or showers!

Rose Petal Sangria, made with wild rose petals and rosé wine is a refreshing summer drink that is lightly floral and delicious! Perfect for weddings, special brunches, or showers!

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.

http://www.feastingathome.com

14HRS 5MINS

Total Time

$3.45

Cost Per Serving

Ingredients

Servings

2

us / metric

1 bottle
(750 mL)

Rosé Wine

4 Tbsp

Elderflower Liqueur

up to 1/3 of a cup

1 Tbsp

Fresh Rose Petals, washed

up to 2 Tbsp

1 handful

Fresh Mint Leaves

for garnish

optional

Rose Petal Simple Syrup

25 g

Fresh Rose Petals, washed

or ⅓ cup Dried Petals, Food Grade

200 g

Granulated Sugar

240 mL

Water

1

Lemon, juiced

1 tsp juice per 2 servings

Nutrition Per Serving

VIEW ALL

Calories

760

Fat

0.1 g

Protein

1.9 g

Carbs

123.6 g

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.

http://www.feastingathome.com

Cooking Instructions

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step 1

To make the rose petal simple syrup, add the Fresh Rose Petals (25 g), Granulated Sugar (200 g), Water (240 mL), Fresh Mint Leaves (1 handful) and the juice from Lemon (1) to a saucepan and bring to a simmer. Stir until sugar is dissolved.

step 2

Turn off heat and let roses petals steep for 12 to 24 hours before straining.

step 3

Place Rosé Wine (1 bottle), Rose Petal Simple Syrup, Elderflower Liqueur (4 Tbsp) and Fresh Rose Petals (1 Tbsp) in a large pitcher and refrigerate for 1 to 2 hours. Serve over ice.

step 3 Place Rosé Wine (1 bottle), Rose Petal Simple Syrup, Elderflower Liqueur (4 Tbsp) and Fresh Rose Petals (1 Tbsp) in a large pitcher and refrigerate for 1 to 2 hours. Serve over ice.

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