I don’t know when “Rosé All Day” became a thing and I’m not an advocate for drinking in excess but I won’t lie to you people… I just may be an unwitting pioneer of the term.  I’m not a big boozer but I love a glass of wine and rosé has been my drink of choice this summer.  A crisp glass of rosé on a summer’s eve is a beautiful thing and soaking up the sun with a pitcher of sangria is even better.  Problem is, sun + alcohol = bad news.  The heat makes the booze hit you harder and well, you can quickly end up turning into that girl.  You know… this one…

… and nobody wants to be her!  Avoid it with this simple rosé sangria recipe that will get you tipsy and hydrate you simultaneously so you can keep it together socially and skip the unpleasant hangover that comes from excessive sugars and added liquors found in most sangrias.

Ingredients

1 bottle rosé wine

1 large bottle sparkling water

2 tbsp agave nectar

Juice of 1 orange and 1 lemon

1 apple, diced

1 peach, diced

1 orange, diced

1/4 teaspoon ground cinnamon

Prepare

Dice your orange, apple and peach and chuck them in a pitcher.  Juice your orange and lemon and pour the juice into the pitcher being sure to avoid letting any seeds into the mix.

Pour your bottle of rosé in there followed by your sparkling water.  Depending on what kinda of party-mode you’re in, you can add more or less water than this recipe calls for but I like to stick to a 1:1 ratio.  Add your agave syrup for a little boost of sweetness and your magical final ingredient, a generous pinch of cinnamon.  The cinnamon takes this glorified fruity wine spritzer to a whole new level of “WOAH, that’s good” sangria.

Stir it all up and refrigerate for 2 hours, if you can restrain yourself.  The longer the fruit sits, the tastier the sangria and I promise you, it’s well worth the wait!

Enjoy your summertime sangria in the sun without a killer hangover from sugar and liqueurs or any not-so-cute sloppiness from unnecessary added alcohol content!