I just made a Pink Lemonade Sangria that turns any spring party into an instant showstopper, keep scrolling.

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I’m obsessed with my Pink Lemonade Sangria because it tastes like summer smashed into a glass. It’s bright, tart, fizzy, and somehow soothing on a chaotic week.

I love the way sparkling Rosé fizzes up around slices of lemon and strawberries, freckles of berry juice everywhere. Vodka and pink lemonade drinks are a guilty pleasure that actually feels kind of classy when you pour it into big glasses with ice.

But mostly I adore that it’s fun, colorful, and dangerously easy to drink. Bring this to any get-together and people will disappear into conversation and drinks and come back smiling.

Ingredients

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Sparkling Rosé makes it fizzy and festive, bright pink bubbles.
Vodka gives a clean boozy kick, you can add more.
Basically orange liqueur brings sweet citrus depth and a little bite.
Pink lemonade keeps it sweet, tart, and totally summery.
Lemon slices punch up the tartness, zippy and fresh.
Plus lime adds bright zing and balances the sweetness.
Orange wheels bring sunny sweetness and a juicy pop.
Strawberries give soft berry sweetness and look cute floating.
Raspberries add tangy bursts, a little texture.
Blueberries are tiny juicy pops, pretty in the glass.
Ice chills it fast, keeps the bubbles lively.
Plus mint looks fresh, gives a cool herbal hint.

Ingredient Quantities

1 bottle (750 ml) sparkling Rosé

1 cup vodka (can add more to taste)

1/2 cup orange liqueur like Cointreau or Triple Sec (optional)

2 cups pink lemonade, chilled

1 lemon, thinly sliced

1 lime, thinly sliced

1 orange, thinly sliced

1 cup strawberries, hulled and sliced

1/2 cup raspberries

1/2 cup blueberries

Ice for serving

Fresh mint sprigs for garnish (optional)

How to Make this

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1. Chill the sparkling Rosé and pink lemonade ahead of time so the sangria stays bright and fizzy without melting all the ice.

2. In a large pitcher, add the sliced lemon, lime, and orange so the citrus oils start to infuse the drink.

3. Toss in the sliced strawberries, raspberries, and blueberries; gently muddle them with a wooden spoon or muddler about 4 or 5 times to release juices but don’t pulverize them.

4. Pour in the vodka (start with 1 cup, you can add more later if you want it stronger) and the orange liqueur if using; stir to combine and let sit in the fridge for 20 to 30 minutes so flavors mingle.

5. Add the chilled pink lemonade to the pitcher and stir; taste and adjust sweetness or booze as needed.

6. Right before serving, slowly pour in the sparkling Rosé to keep as much fizz as possible, stir once gently.

7. Fill glasses with ice, scoop in some fruit, then ladle the sangria over the ice so each glass gets lots of berries and citrus.

8. Garnish with fresh mint sprigs if you like, and add an extra slice of citrus to the rim for a pretty touch.

9. If you’re making this ahead for a party, premix everything except the sparkling Rosé and ice, refrigerate up to 6 hours, then add the Rosé right before serving.

10. Quick tip: freeze some of the berries to use as ice cubes so your sangria stays cold without getting watered down.

Equipment Needed

1. Large pitcher (at least 2 quarts)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or muddler
5. Measuring cup (for vodka and lemonade)
6. Ladle for serving
7. Ice scoop or tongs
8. Highball or wine glasses (for serving)

FAQ

Q: Can I make this nonalcoholic? A: Yes, swap the sparkling rosé for sparkling water or lemon flavored sparkling soda and replace the vodka with extra pink lemonade or a splash of white grape juice. It won't have the bite but will keep the bright, fruity vibes.

Q: How far ahead can I make the sangria? A: You can mix it up to 24 hours ahead. Keep it chilled and add the sparkling rosé and ice just before serving so it stays fizzy. If you add the bubbles too early it gets flat.

Q: Can I use frozen fruit? A: Yep. Frozen berries work fine and actually help keep the drink cold. Let them thaw a little if you want more juice released, or toss them in frozen to act like extra ice.

Q: How strong is this, and can I make it lighter? A: It's on the boozy side with vodka plus rosé. Cut the vodka in half or omit the vodka entirely and add more pink lemonade for a lighter cocktail that still tastes great.

Q: How should I serve it for a party? A: Put the sangria in a big pitcher or a drink dispenser, include a ladle and plenty of ice bowls on the side so guests can add more if they want. Garnish with mint sprigs for looks and aroma.

Q: How long will leftovers keep? A: Store covered in the fridge for up to 48 hours. The fruit will keep infusing so the flavor changes a bit with time. If you want fresh fizz, add a little sparkling water or more rosé before serving.

Pink Lemonade Sangria Recipe Substitutions and Variations

Vodka: swap with 3 options — use blanco tequila for a brighter bite, light rum for a sweeter, tropical vibe, or gin if you like a herbal, juniper note. (Add less gin if you dont want it to overpower.)
Sparkling Rosé: try prosecco for a bubblier, fruitier glass, dry cider for a crisp apple twist, or a nonalcoholic sparkling rosé for a mocktail version.
Orange liqueur (Cointreau/Triple Sec): substitute with peach schnapps for a softer stone fruit flavor, Grand Marnier for more depth and orange warmth, or just a splash of fresh orange juice and a teaspoon of sugar if you dont have liqueur.
Pink lemonade: replace with 3 options — regular lemonade mixed with a splash of cranberry or pomegranate juice to get the pink color, watermelon juice for a fresher summer note, or a lightly sweetened hibiscus tea for floral tartness.

Pro Tips

1) Chill everything, I mean everything you can ahead of time. If your Rosé or pink lemonade is warm the fizz dies fast and you end up with a flat, watery punch. Also, freeze some berries to use like ice cubes, they keep it cold without watering it down and they look cute in the glass.

2) Muddle gently, don’t go crazy. Give the strawberries and citrus a few good presses so they release juice, but if you mash them to bits it turns cloudy and gritty. A few firm taps with a wooden spoon is all you need, trust me.

3) Add the hard stuff slowly and taste as you go. Start with one cup of vodka, stir and then add more if it’s too weak. Same with the orange liqueur or simple syrup if you want it sweeter. It’s easier to add than to fix when it’s too boozy or too sweet.

4) Save the Rosé till the last minute and pour it very gently. If you dump it in you lose bubbles, and bubbles are half the fun. If you’re prepping ahead, mix everything except the sparkling and the ice, refrigerate up to 6 hours, then finish it off right before guests arrive.

Pink Lemonade Sangria Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just made a Pink Lemonade Sangria that turns any spring party into an instant showstopper, keep scrolling.

Servings

servings

Calories

240

kcal

Equipment: 1. Large pitcher (at least 2 quarts)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or muddler
5. Measuring cup (for vodka and lemonade)
6. Ladle for serving
7. Ice scoop or tongs
8. Highball or wine glasses (for serving)

Ingredients

1 bottle (750 ml) sparkling Rosé
1 cup vodka (can add more to taste)
1/2 cup orange liqueur like Cointreau or Triple Sec (optional)
2 cups pink lemonade, chilled
1 lemon, thinly sliced
1 lime, thinly sliced
1 orange, thinly sliced
1 cup strawberries, hulled and sliced
1/2 cup raspberries
1/2 cup blueberries
Ice for serving
Fresh mint sprigs for garnish (optional)

Directions

Chill the sparkling Rosé and pink lemonade ahead of time so the sangria stays bright and fizzy without melting all the ice.
In a large pitcher, add the sliced lemon, lime, and orange so the citrus oils start to infuse the drink.
Toss in the sliced strawberries, raspberries, and blueberries; gently muddle them with a wooden spoon or muddler about 4 or 5 times to release juices but don’t pulverize them.
Pour in the vodka (start with 1 cup, you can add more later if you want it stronger) and the orange liqueur if using; stir to combine and let sit in the fridge for 20 to 30 minutes so flavors mingle.
Add the chilled pink lemonade to the pitcher and stir; taste and adjust sweetness or booze as needed.
Right before serving, slowly pour in the sparkling Rosé to keep as much fizz as possible, stir once gently.
Fill glasses with ice, scoop in some fruit, then ladle the sangria over the ice so each glass gets lots of berries and citrus.
Garnish with fresh mint sprigs if you like, and add an extra slice of citrus to the rim for a pretty touch.
If you’re making this ahead for a party, premix everything except the sparkling Rosé and ice, refrigerate up to 6 hours, then add the Rosé right before serving.
Quick tip: freeze some of the berries to use as ice cubes so your sangria stays cold without getting watered down.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.