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Sage Sangria Recipe

Come Party With Me: Postparade BBQ — Drinks

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,


Rosé Sangria

Rosé Sangria

Rosé Sangria Recipe


  1. 1 quart white grape juice
  2. 2 cups cranberry-raspberry juice
  3. 1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
  4. 2 apples, preferably Pink Lady
  5. 2 pears, preferably Forelle
  6. 1 navel orange—trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
  7. 2 cups seedless black grapes
  8. One 1.5-liter bottle chilled rosé wine
  9. Ice cubes, for serving


  1. In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
  2. 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.
  3. Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.

Serves 10.

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