Rosé Sangria with Strawberries and Floral Garden Party Syrup
This elegant sangria the classic Spanish drink with a homemade floral syrup infused with hibiscus, chamomile, lavender, rose petals, and calendula. The botanical blend creates a garden party sugar that transforms into a fragrant syrup, complementing the crisp rosé wine and fresh summer fruits. Perfect for outdoor entertaining, brunch gatherings, or romantic occasions, this sophisticated version adds visual appeal with colorful berries, orange slices, and fresh edible flower garnish. The floral notes provide a subtle perfumed quality that balances beautifully with the wine's acidity and fruit sweetness.
Ingredients
- 1 tablespoon dried hibiscus flowersfresh herb mix1:1vegetariangluten-free
use fresh mint, basil, or thyme if dried flowers unavailable
- 1 tablespoon dried chamomile flowersfresh herb mix1:1vegetariangluten-free
use fresh mint, basil, or thyme if dried flowers unavailable
- 1 tablespoon dried lavender
- 1 tablespoon dried rose petals
- 1 tablespoon dried calendula
- 1 cup cane sugar
- ¼ cup garden party sugar
- ¼ cup filtered water
- 1 bottle rosé wine, chilledwhite wine1:1vegetariangluten-free
sauvignon blanc or pinot grigio work well
- ½ cup fresh raspberries
- ½ cup fresh strawberries, halved
- ½ cup oranges, sliced
- ice cubes
- fresh edible flowers, for garnish(optional)fresh herb mix1:1vegetariangluten-free
use fresh mint, basil, or thyme if dried flowers unavailable
Instructions
- 1
Combine hibiscus, chamomile, lavender, rose petals, and calendula in food processor or spice grinder and pulse about 10 times until flowers resemble small flakes, being careful not to grind into powder
- 2
Stir together cane sugar and ground flowers in bowl and store in airtight container for optimal flavor development
- 3
Combine garden party sugar and water in medium saucepan and cook over medium heat, simmering until sugar dissolves and mixture thickens into syrup
- 4
Remove syrup from heat and allow to cool completely
- 5
Combine wine, raspberries, strawberries, and oranges in large punch bowl
- 6
Add cooled garden party syrup and mix until completely combined
- 7
Chill in refrigerator before serving
- 8
Add ice when ready to serve and garnish with fresh edible flowers
Tips
Allow the floral sugar mixture to develop for 2 weeks before use for optimal flavor intensity and aromatic quality.
Chill the sangria for up to 5 hours to allow the flavors to meld and the fruit to infuse the wine.
Use organic edible flowers from specialty food stores or your own pesticide-free garden for the safest garnish.
Good to Know
Floral sugar keeps in airtight container at room temperature for up to 2 months. Prepared sangria should be consumed within 24 hours.
Make floral sugar up to 2 months ahead. Sangria can be prepared up to 5 hours before serving, adding ice just before serving.
Serve immediately after adding ice. Ladle into wine glasses and ensure each serving gets fruit and flower garnish.
Common Mistakes
Don't over-grind the flowers into powder or the texture will become gritty and the flavor overpowering.
Don't skip the cooling time for the syrup or it will dilute the chilled wine.
Don't add ice too early or it will dilute the sangria before serving.
Substitutions
use fresh mint, basil, or thyme if dried flowers unavailable
FAQ
Can I use regular sugar instead of making the floral sugar?
Yes, but you'll lose the unique botanical flavor that makes this recipe special. Consider adding a few drops of rose water or lavender extract to simple syrup as an alternative.
What if I can't find all the dried flowers?
You can use whatever dried edible flowers you can find, or substitute with fresh herbs like mint or basil for a different but still aromatic flavor profile.
How long will the sangria keep in the refrigerator?
The sangria is best consumed within 24 hours as the fruit will continue to break down and the alcohol will extract more flavors, potentially becoming overpowering.