Ispahan Sangria is made with rosé, and it is infused with lychees, raspberries, and rose liquor. Refreshing and luscious, it is a perfect cocktails to celebrate the end of summer.
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Hey folks. Happy Friday! How are you doing?
And yes – hello September. Where did this summer go, can anyone tell me? Please do not get me wrong – late summer and early fall is probably my favourite time of the year. It is just amazing how quickly times goes by.
As a food blogger I am not wrapping up the summer recipes yet because I stick to the astronomical way of defining the seasons rather than to the meteorological way. But let’s be realistic – it’s autumn. You can really feel it in the air. And especially during quite chilly nights.
But it’s Labour weekend here in North America – a perfect opportunity to enjoy your favourite summer foods.
Ispahan
Have you heard of the Ispahan dessert? It’s an elegant Parisian dessert developed by a pastry chef Pierre Hermé for Ladurée, famous luxury patisserie. Ispahan is a stunning and super elegant macaron dessert. The flavours are rose (Because Ispahan is type of a rose), lychee, and raspberries. Previously I have shared this Ispahan Mocktail.
Ispahan Sangria
The flavours of this Ispahan Sangria are inspired by the abovementioned dessert. Here I used rosé (although white wine will also work), lychee juice, raspberries, rose liqueur, rose water. It may not be easy to find rose liquor, so you can use raspberry instead. I know there’s also lychee liqueur – so why not use it if you can get your hand on it. As always, you can customize this idea.
I hope you like this Ispahan Sangria, and you will give it a try while it’s still warm. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen. And make sure to check more ideas for Labour Day.
More Cocktails for Labour Weekend
Lavender Peach Raspberry Sangria
Lavender Empress 1908 Cocktail
Cheers!
Ispahan Sangria
Course: Drinks6
servings15
minutes1-4
hoursIspahan Sangria is a luscious and fresh cocktail made with rosé, and and infused with lychees, raspberries, and rose liquor.
Ingredients
1 bottle rosé, chilled (dry recommended)
1/3 cup rose liquor *See notes
1/2 to 2/3 lychee juice
1/2 cup fresh raspberries
7-10 fresh lychees, peeled
few drops of rose water, optional
1-2 tbsp. lime or lemon juice, optional
Directions
- Combine all ingredients in a pitcher and stir to combine. Lemon or lime juice is optional, but it will also balance out the sweetness of sangria.
- Refrigerate for at least 1-2 hour. I will not recommend going beyond 4-5 hours as the fruit will start loosing their nice texture.) Try again and adjust the flavoring – perhaps, a touch of rose water more.
- Serve over ice and garnished as desired. Enjoy!
Notes
- If you cannot find rose liquor, raspberry or lychee will work as well. In this case, you should add a few extra drops of rose water.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Ispahan Sangria sounds like the perfect way to bid farewell to summer and welcome the crispness of early autumn. The combination of rosé, lychees, raspberries, and rose liqueur sounds both refreshing and elegant.
What a romantic cocktail! I’ll have to see if our local liquor store carries rose liquor – it’s new to me.
This sure is a pretty cocktail Ben! The flavors of raspberry and rose are just perfect together. And for the record I am holding onto summer with everything I’ve got ~ although I feel the nip in the air too. :-(
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What interesting flavors!! My husband loves anything with lychees. I’ll have to give this one a try. So beautiful !
Ohh I absolutely love the combination of these flavors — Ispahan is one of my faves! Not only a beautiful color to look at, but such a delight for the tastebuds!
I remember late summer in Maine (probbaly similar to there) — the 15th of the moth would arrive and so would the cool nights and days. A lovely time.
The Ispahan is one of my favorite pastries and I get one every time I go to Les Deux Magots or Ladurée in Paris. I lvoe the idea of a cocktail with these ingredients. You are a genius!
Late summer / early fall is also my favorite season. Although I have a friend from Australia who spent the whole summer here and is not going home to spend the whole summer there. An entire year of summer sounds so nice. But I digress. This cocktail sounds so exotic! I can’t imagine its taste. I do love the combination of raspberry and rose, so I’m very interested to make it.
Gosh, you have me miss lychees! I grew up eating lots of them and longan in hot summer months. Have never had a drink with them though. Love the pretty colour too, Ben.
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