Rose Sangria
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Rose Sangria
Some folks use sparkling lemonade or another not-too-sweet soda in place of the sparkling water. But don’t fret about using a fancy wine; for most fortified wine-based drinks, people use the inexpensive stuff, which a chef friend of mine who works with a prestigious Bordeaux château, told me was obligatoire. Speaking of fancy wines, in place of the sparkling water, you could add a sparkling wine instead – a cava, prosecco, or cremant would do nicely.
You’ll noticed I iced my sangria down with a few cubes in the pitcher because I had forgotten to chill the rosé and was planning to serve it shortly after I made it. (Uh, as in, right away!) But it’s best to chill the mixture with the fruit for a few hours to let them meld and macerate, then add ice to individual glasses.
Ingredients
- 1 bottle chilled rose
- 1/4 cup (60ml) triple sec Grand Marnier, or Cointreau
- 2 tablespoons brandy
- 1 cup (200g) halved seedless grapes
- 1 cup (180g) quartered strawberries
- 1-2 peaches or nectarines sliced, peeled
- optional: 1-2 tablespoons sugar
- 1 cup (250ml) chilled sparkling water
Instructions
- Pour the rosé into a pitcher.
- Stir in the Triple Sec, brandy and the fruit. Taste, and add sugar, if desired.
- Chill for a few hours. Right before serving, add the sparkling water to the pitcher, then pour the sangria into glasses and add ice.
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