Mix one bottle of rose moscato in a pitcher with 3 tablespoons of sugar or simple syrup, 2 to 4 cups of thinly sliced fruits and an optional 1/4 cup of triple sec. Let it chill in the refrigerator for at least six hours, then stir and serve over ice.
Although sangria is usually made with red wine, pink moscato can be a great substitute for an easy, refreshing summer drink. Recommended fruits to use include raspberries, grapefruit, blueberries, oranges, lemons and limes. For a more tropical flavor, use mangoes, pineapple and kiwi. Peel, seed and thinly slice all of the fruits (other than the berries) before adding them.
For a fuller flavor, replace the sugar with 1 or 2 cups of juice, such as pineapple nectar or peach mango juice. Some like to add a carbonated beverage, such as lemon-lime flavored soda, but carbonation changes overnight. To increase the alcohol content, add more triple sec or 1/2 cup of brandy or peach schnapps.
To make your own simple syrup, boil 1/2 cup of water over high heat, add 1/2 cup of sugar and stir until the sugar dissolves. Remove it from the heat, let the syrup cool and add it to your moscato sangria.