I've never met a sangria I didn't like, and this blushing variation with Rosé and raspberries is absolutely delightful. It's the ideal sort of drink to enjoy with salty nibbles while watching a late Summer sunset. Some tips: Be sure to make in advance, as this will give the ingredients time to meld. Don't skip the creme de cassis; it really develops the flavor of the berries and Rosé. Ask your local wine shop owner for the driest Rosé, otherwise the sangria will end up too sweet. You'll love sipping this pretty pink concoction, so get the recipe after the jump.
1/2 cup sugar
1 cup water
1/4 cup crème de cassis
1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries*
1 (750-ml) bottle chilled dry Rosé wine
2 teaspoons fresh lemon juice, or to taste
- Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes.
- Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice.
*I used only raspberries.
- Drinks, Punch