Rosé Sangria

Name: Rosé Sangria
Ingredients: 4 Persian cucumbers, divided; 2 750-ml bottles rosé; ½ cup bianco vermouth; 1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided; 2 12-oz. cans citrus soda, such as Limonata or Sprite

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www.bonappetit.com

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Servings: 9

Cost: $0.61 /serving

Author : Kat Boytsova

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Ingredients

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4 Persian cucumbers, divided2 750-ml bottles rosé½ cup bianco vermouth1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided2 12-oz. cans citrus soda, such as Limonata or Sprite

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Instructions

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Step 1

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Step 2

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.