Jenné Claiborne shares this Pineapple Rose Sangria recipe from her cookbook, Sweet Potato Soul.
*You can buy rose water or make it by simmering ¼ cup dried rose petals in 1¼ cups of water for 5 to 10 minutes, then straining
recipe 
yields
Serves 4
1 cup cane sugar
½ cup rose water*
½ pineapple, chopped into small chunks
2 cups strawberries, chopped into small chunks
½ cup brandy (I use Martell)
½ cup Rose Simple Syrup (recipe follows)
2 (750 ml) bottles Pinot Grigio or other dry white or rosé wine
For the Rose Simple Syrup
For the Pineapple Rose Sangria
steps
Make the Rose Simple Syrup
- In a small saucepan, combine sugar, rose water, and ½ cup water. Bring to a simmer over medium-low heat. Reduce heat to low and cook until liquid has reduced by half and thickened, about 20 minutes.
- Remove from heat, let cool, and store in a glass jar in the refrigerator for up to 1 month.
Make the Pineapple Rose Sangria
- In a tall pitcher, combine pineapple and strawberries. Pour in brandy and simple syrup and stir gently. Pour in both bottles of wine and stir well. Let sangria chill in fridge overnight for the best flavor, or for at least 1 hour. Fill glasses with sangria and a few scoops of infused fruit to serve.
Date Published: 06.20.25
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Recipe adapted from
Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals by Jenné Claiborne (Rodale Books, 2025)
