I have a HUGE favorite for you today in the form of rosé.
Every time I talk about September sangria, I get Earth, Wine & Fire’s song September stuck in my head. It’s easily one of my favorite “older” songs and has been since I was a kid. It was even my phone ringtone for a time being, which I mean… should tell you something.
So September sangria! Otherwise known as rosé fig sangria? I think I like that description best. Better than late summer sangria.
Anyhoo! This sangria is obviously not something I can drink at the moment. BUT! It’s been a recipe that I’ve been making since last year. In late August of last year I first shared this entire sangria recipe on Instagram and facebook and I wanted to put it in an EASY place to find, like here on the blog.
I love it so much because it marries the days after Labor Day and the ones right before Fall really begins. It uses a mix of late summer fruit and early fall fruit and it’s so perfect for parties and gatherings where you feel weird bringing something with pumpkin or apple cider, but peach and strawberry season is clearly over.
This is my solution!
And we use rosé, so another shoutout to summer and light wines, but we still use blackberry brandy, which is a bit more rich. Both seasons, right here in this perfect pitcher!
This is how much I love you.
There is only one more liquid ingredient in this sangria – a soda or seltzer! You can use an unflavored one or use one that is citrus flavored or something – whatever you may like. If you want it sweetened even more, you could also use pomegranate or orange Italian soda in place of the club soda. Or in addition to! Totally up to you. Make it your own.
Also, can we talk about how much I freaking love figs too? UGH.
They will forever be one of my favorite fruits even if I can only find good ones for about 45 seconds here in Pennsylvania. I really love them in sangria because they SOAK up all that wine like WHOA. In a different way than apples do. They actually get juicy, whereas apples just… soak it up?
Juicy boozy figs. Let’s make those a thing.
Obviously, you can add anything else that you might have hanging around in these late summer or early fall days. Peaches! Pomegranate arils! Cinnamon sticks! Vanilla beans!
All of that sounds delicious.
AND this only gets better as it sits. I used a sparkling rosé champagne in this one (for Labor Day festivities!) but in the past I’ve used unsparkling “regular” rosé too. If you let it sit, the bubbles will flatten a bit but oh my… the flavor is divine.
SO of course you can make this after (or before!) September, but is there any more perfect alliteration than September Sangria? It’s just the best name.
Please tell me this is going to be on your menu this week!
- 1 bottle (750mL) rosé
- 2 cups seltzer (plain or flavored of your choice)
- 1 cup blackberry brandy
- 2 honeycrisp apples, sliced
- 2 plums, sliced
- 1 orange, cut into wedges
- 1 cup figs, sliced
- 1/2 cup grapes, halved
Combine all the ingredients in a large pitcher. I like to let this sit for 30 to 60 minutes in the fridge so the fruit can get extra boozy!
Serve over ice by scooping out the fruit and pouring the sangria over top.
Did you make this recipe?
I appreciate you so much!
I’m actually having a hard time deciding what cocktail I’ll make first come November.