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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.
- Cocktails, Drinks