Best Spring Blossom Sangria (Botanical Style)
A sophisticated twist on the viral Spring Blossom Sangria. We’ve added a botanical gin backbone to the classic Rosé and Elderflower combination, resulting in a crisp, floral cocktail that isn't too sweet. Macerating the berries creates a natural, vibrant pink syrup that tastes like pure spring.
Ingredients
- 1 bottle 750ml Dry Rosé Wine (chilled)
- ½ cup Elderflower Liqueur St-Germain
- ½ cup Floral Gin like Hendrick's OR White Brandy
- 1 cup Strawberries hulled and sliced
- ½ cup Raspberries fresh, not frozen
- 1 Lemon sliced into thin wheels, seeds removed
- 1 Blood Orange or Navel Orange sliced into thin half-moons
- Fresh Mint sprigs 1 small handful
- Club Soda or Prosecco to top
Garnish: Edible Flowers (Violas, Pansies, or Orchids)
Instructions
- Macerate (The Important Part): In the bottom of a large pitcher, combine the sliced strawberries, raspberries, Elderflower liqueur, and Gin. Stir gently and let this sit at room temperature for 20–30 minutes. This extracts the fruit juices and creates a rich flavor base.
- Build: Add the lemon wheels, orange slices, and the handful of mint.
- Pour: Pour the chilled bottle of Rosé over the fruit mixture. Stir gently to combine.
- Chill: Refrigerate for at least 1 hour (up to 4 hours) to let the flavors marry. Note: If you leave it longer than 12 hours, the berries may get mushy.
- Serve: Fill wine glasses with ice. Pour the sangria ¾ full.
- Fizz: Top each glass with a splash of club soda (for light) or Prosecco (for strong).
- Garnish: Float 1-2 edible flowers on top of the foam for that "blossom" effect.
Notes
Mocktail Swap: Swap the wine for alcohol-free Rosé (like Fre) and the liqueur for Elderflower Syrup (Monin or Ikea brand).
Where to find flowers: If you can't find edible flowers, floating a few petals of a distinct herb like Lemon Thyme looks equally elegant.
Don't have Gin? Vodka works, but you lose the floral notes. You can also skip the spirit entirely, but the drink will be lighter.
Tried this recipe?Let us know how it was!