I have a huge favorite for you today: rosé in the form of a bright, fruity sangria.
Every time I say “September sangria” I hear Earth, Wind & Fire’s “September” in my head. It’s one of those songs I’ve loved since I was a kid — it even used to be my phone ringtone. So yes, the name sticks.
September sangria, or rosé fig sangria as I like to call it, is the perfect bridge between late summer and early fall. It blends late-summer fruit with early-fall flavors, making it an ideal party pitcher when peach and strawberry season has wound down but pumpkin feels too soon.
I started making this sangria last year and shared it on Instagram and Facebook, but I wanted a simple place to keep the recipe, so here it is on the blog. It’s a recipe I return to again and again because it captures both seasons: the light, summery rosé and the deeper notes from blackberry brandy.
The base is rosé, and then we add a touch of blackberry brandy for richness. The final liquid element is a soda or seltzer — plain or lightly flavored — which keeps the sangria bright and refreshing. If you prefer something sweeter, you could swap in a pomegranate or orange Italian soda, or use it in addition to club soda.
Figs are a highlight here. I adore figs — they’re seasonal and fleeting where I live, but in sangria they absorb the wine and become juicy and boozy in a way that’s utterly addictive. They add a lush texture that’s different from apples, which tend to just soak up the liquid.
Feel free to add other late-summer or early-fall ingredients: slices of peaches, pomegranate arils, cinnamon sticks, or a split vanilla bean would all be lovely. The sangria only gets better as it rests — I often use a sparkling rosé for festivities, but regular rosé works wonderfully too. If you let it sit, the bubbles relax but the flavors deepen.
September Sangria is easy, adaptable and full of seasonal charm. Make it any time — but admit it, the name does have perfect alliteration.
Here’s the recipe so you can make it at home.
September Sangria
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Ingredients
- 1 bottle 750mL rosé
- 2 cups seltzer plain or flavored of your choice
- 1 cup blackberry brandy
- 2 honeycrisp apples sliced
- 2 pieces plums sliced
- 1 orange cut into wedges
- 1 cup figs sliced
- 1/2 cup grapes halved
Instructions
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Combine all ingredients in a large pitcher. Chill for 30 to 60 minutes so the fruit absorbs the wine and gets extra boozy.
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Serve over ice, scooping fruit into each glass and pouring the sangria over top.
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I’m already daydreaming about cocktails for November — but for now, this September sangria is a must for the transition from summer to fall. Try it this week and enjoy those juicy, boozy figs.