Rosé Sangria
From Vibrant Food [1] by Kimberly Hasselbrink
Notes
Swapping the more commonly found fruit in sangria, usually apples and oranges, for a mix of seasonal berries — like these lovely golden raspberries, along with some juicy watermelon — adds a welcome summery twist to this fresh, pink-hued drink. I prefer to use agave nectar with cold drinks because it blends more easily than honey, but if you have honey on hand, it’s just fine as a substitute.
Ingredients
- 1 (750 ml) bottle crisp dry Rosé
3 tablespoons Triple Sec or Grand Marnier
3 tablespoons agave nectar
1 cup raspberries, a mix of golden and red preferably
1/2 cup cubed watermelon
1/2 peach, thinly sliced
5 to 6 thin slices lime
Ice, for serving
Directions
- In a large pitcher, combine the Rosé, Triple Sec, and agave nectar. Add the raspberries, watermelon, peach, and lime, and gently stir to combine. Chill for 3 to 4 hours. Serve cold, over ice.
Source: Reprinted with permission from Vibrant Food [2], written and photographed by Kimberly Hasselbrink (Ten Speed Press, © 2014)
Information
- Category
- Drinks, Summertime
- Cuisine
- North American
- Yield
- 4 to 6 servings
- Total Time
- 4 hours, 9 minutes, 59 seconds