Name: Rosé Sangria
Total time: 15 min
Ingredients: 2 1/2 cups mixed red and pink fruit of your choice (raspberries, halved strawberries and grapes, cubed apple with red or pink skin, peeled pink grapefruit and blood orange sections, pomegranate seeds); 2 tablespoons granulated sugar; 1/2 cup triple sec; 2 (750-milliliter) bottles rosé wine, chilled; 1 cup pomegranate juice, chilled

What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.

Rosé Sangria

mixed red and pink fruit

sugar

triple sec

(750-milliliter) bottles rosé wine, chilled

pomegranate juice,

Place the fruit, sugar and triple sec in a pitcher and stir to combine; let rest in the refrigerator until fruit softens and absorbs flavors, at least 4 and up to 8 hours. Add wine and pomegranate juice; stir to combine. Serve over ice in wine glasses.

Rosé Sangria

Total: 15 minutes

Servings: 12

Author : Rosie Schaap

Ingredients

Instructions

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