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.Jump to Recipe
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.
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.
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
Ispahan SangriaCourse: Drinks
Ispahan Sangria is a luscious and fresh cocktail made with rosé, and and infused with lychees, raspberries, and rose liquor.
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
- 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!
- 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.