Orange, Aperol and Rosemary Sangria

  • prep time15 min
  • total time 15 min
  • serves 8

This bright orange sangria combines Aperol, a slightly bitter orange-flavored aperitif, with orange liqueur, soda, juice and slices and a nice herbal hit of fragrant rosemary for an early autumn tipple.

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Directions for: Orange, Aperol and Rosemary Sangria


1 cup orange liqueur, such as Clement Creole Shrubb

1 cup soda water

½ cup Aperol

⅓ cup loosely packed fresh rosemary leaves

1 (750-mL) bottle chardonnay or other rich white wine

1 ½ cups orange juice (from about 6 oranges)

2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices


1. Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.

2. To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.

Tips and Substitutions

Makes about 8 servings (8 1/2 cups)

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Beverage, Citrus, Cocktails/Alcohol, Fruit, Herbs


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