Summer rosé sangria
July. I don't know about you, but we are feeling HOT HOT HOT in Raleigh. What better way to cool off than with a refreshing drink?! I love a good sangria ... so when I saw my favorite gal Ina mixing up this recipe on Food Network, I immediately put it on my list to make. And since then, it's become my favorite for summer happy hours. Don't let the ingredients intimidate you; this summer rosé sangria comes together quickly & easily. However, you definitely need to let the mixture chill for at least two hours to let the flavors deepen (and to ensure it's ice ice cold, baby).
We love taking advantage of all the fresh fruits & veggies that are in season this time of year, and this is the perfect recipe to make that happen. Raspberries. Strawberries. Plums. Yummm! The combination is tasty but not overly sweet ... exactly how we like our cocktails. Weekend countdown is on, so I guess I need to whip up another batch to enjoy! Cheers!
Natalie & Ashley
1 (750 ml) bottle rosé wine
1/2 cup pomegranate juice
1/3 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced ¼ inch thick
Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.