Rose Sangria

June 16, 2013

Overview

  • Prep Time: 10 minutes
  • Yield: 8 servings, serving size 1 cup

Ingredients

  • 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

Instructions

  1. Mix wine, sugar and brandy in a large pitcher, stirring to dissolve the sugar.
  2. Add the peaches, oranges and raspberries. Gently mashing some of the fruit with a wooden spoon to extract juices.
  3. Cover and refrigerate at least 2 hours or up to 1 day.
  4. Serve in ice filled glasses.

Notes:

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.



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