Chilled wine is a Summer must. Many nights we love to enjoy spicy food with a chilled Gewurztraminer or Late Harvest Riesling or even more often we turn to a dry chilled Rosé, but if we are talking Summer cocktails I have three favorites – the mojito, margaritas, and sangria. White… red… or Rosé, that part matters not, but the combination of liqueur, fruit and wine chilled to perfection is pure loveliness.
Every year I experiment with a new Rosé version and this one is ah-mazing! Though I have to say I’ve done cherry rosé sangria in the past and it is also quite fabulous.
You can make this a couple hours ahead of time or a full day for max flavor. Either way, pour the wine on right before serving to preserve some of the bubbles!
- 1 large orange
- 1 cup quartered fresh strawberries (about 10)
- 1 cup fresh raspberries
- 1/2 cup Cointreau or Triple Sec (orange-flavored liqueur)
- 1/2 cup fresh orange juice (about 2 large oranges)
- 1 tablespoon sugar
- 1 (750-milliliter) bottle sparkling rosé wine, chilled
- 8 cups ice cubes
Cut orange into thin slices; cut each slice into quarters.Quarter the strawberries. Now combine orange slices, strawberries, and raspberries in a large pitcher:
Add liquer, sugar, and fresh orange juice:
Stir gently until sugar dissolves – Cover and chill at least 1 hour or up to 24 hours.
Stir in wine, when ready to serve.
To Serve: place 1 cup ice into each of 8 tall glasses; pour about 3/4 cup sangria over each serving. Serve immediately.
Yet another recipe that affirms I chose the right cookbook to work my way through – Cooking Light | A New Way to Cook Light has yet to disappoint! Of course… I’ve had half a pitcher of sangria, but still! 😉
Sangria makes Saturday better,