When entertaining outdoors, be it in Spring or Summer, my favorite drink to serve is sangria. It's a versatile, crowd-pleasing punch that can be flavored with everything from sage to peaches. It's easy to create a large pitcherful, and the further in advance you make it, the better it tastes. For my postparade seafood feast, I'll be pouring this Rosé sangria. It's a combination of white grape juice, cran-raspberry juice, and Rosé. I'll make two batches: one with regular Rosé like the recipe specifies and another with sparkling Rosé. Guests can try both!
It's a great way to get conversation started among acquaintances. To check out the recipe,
1 quart white grape juice
2 cups cranberry-raspberry juice
1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
2 apples, preferably Pink Lady
2 pears, preferably Forelle
1 navel orange—trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
2 cups seedless black grapes
One 1.5-liter bottle chilled rosé wine
Ice cubes, for serving
- In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
- Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
- Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.
- Drinks, Cocktails