Summer Rosé Sangria
Using rosé wine and a mixture of berries and stone fruits instead of the more traditional red wine and citrus slices makes this sangria the perfect choice for a warm summer evening.
- 1 bottle (24 fl. oz./750 ml) Provençal rosé wine
- 1 1/2 cups (10 fl. oz./310 ml) white cranberry juice
- 1 pint (8 oz./250 g) raspberries
- 1 pint (8 oz./250 g) blackberries, or 2 cups (12 oz./375 g) pitted cherries
- 1 nectarine, pitted and thinly sliced
- 1 white or yellow peach, pitted and thinly sliced
- Ice cubes
In a pitcher, combine the rosé, cranberry juice, raspberries, blackberries, nectarine, and peach. Stir well. Refrigerate until the sangria is chilled and the flavors have blended, about 2 hours.
When ready to serve, fill 6 to 8 glasses with ice. Divide the sangria among the glasses and serve. Serves 6 to 8.
Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault and Jordan Mackay (Weldon Owen, 2012)