Everyone loves Sangria, but made traditionally with red wine, it’s just too heavy for a summer party. Rose is much lighter and fruitier and a big pitcher of this is the perfect beverage for a crowd. Serve with tiny forks to fish out the delicious wine-soaked fruit.
2 bottles (750 ml each) rose wine
1/2 cup superfine sugar
1/4 cup brandy
3 large ripe peaches, sliced
2 small navel oranges, sliced
1 pint fresh raspberries
- Mix wine, sugar and brandy in a large pitcher, stirring to dissolve the sugar.
- Add the peaches, oranges and raspberries. Gently mashing some of the fruit with a wooden spoon to extract juices.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Serve in ice filled glasses.
Chill Time: 2 hours
It’s not necessary to buy an expensive rose for this recipe. The fruit adds so much flavor that an inexpensive bottle will be just fine.
Making this a day ahead has the added bonus of the raspberries coloring the sangria a beautiful darker pink.
Above & Beyond
Latest posts by Above & Beyond (see all)
- The Recipe File: International Dumplings - March 9, 2014
- Vegetarian Root Vegetable Gyozas (Japanese Dumplings) Recipe - March 8, 2014
- Spinach and Ricotta Gnudi Recipe - March 8, 2014