Crisp, refreshing, and packed with fruit, sangria is a perfect summer drink. It’s ideal to batch for a party, and is also incredibly customizable—you can make red, white, and rosé versions, and swap in your favorite mix-ins. For this rosé version, we add fresh berries, seasonal nectarines, and honeydew, then top off with a splash of sparkling water for a touch of effervescence. For best results, make sure your wine is well-chilled, and choose a crisp, dry, fruit-forward variety, like one from Provence.
¼ cup fresh lemon juice
¼ cup sugar
2 ounces Cognac
1 750 ml bottle crisp, dry, fruit-forward rosé (well-chilled)
2 nectarines, rinsed, pitted, and thinly sliced
½ cup fresh strawberries, rinsed, hulled and quartered
½ cup fresh raspberries, rinsed
1 cup honeydew, cut into 1-inch cubes
sparkling water (optional)
1. In a large pitcher, stir together lemon juice, sugar, Cognac, and rosé to combine. Add 2 cups ice, then stir in nectarines, strawberries, raspberries, and honeydew. Chill in refrigerator until flavors have melded, about 3 hours.
2. Pour into large wine glasses filled with crushed ice (be sure to get some of each type of fruit in each glass). Top with a splash of sparkling water, if desired. Enjoy!
Recipe contributed by Plated Senior Recipe Editor Sara Heegaard.
This article is intended for individuals 21-years-old and over. Please drink responsibly.
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