Rose Sangria Recipe With Peaches, Raspberries & Strawberries
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Summer isn’t over yet, and the upcoming long weekend calls for lots of refreshment. We’re making a pitcher of rosé sangria, which is lighter and more thirst-quenching than a the more traditional red-wine sangria. You can make the sangria up to two days in advance, so it’s ready to pour when you’re ready to kick back. The recipe is from Sun Basket, a purveyor of boxes of meal ingredients to cook at home. Sun Basket focuses on organic produce and eggs, antibiotic- and hormone-free meat and Monterey Bay Aquarium Seafood Watch-approved fish. All diets are accommodated, and gift subscriptions are available. In addition to the ingredients for this recipe, you’ll need a fine-toothed grater like a Microplane, and a large pitcher or glass jar with a lid. For a more concentrated drink, omit the sparkling water. We personally prefer a less concentrated drink, so we can have more glasses of sangria! Ingredients For 6 Servings 1. PREPARE the fruit and ginger. Cut the nectarine in half and remove the pit; cut the fruit into quarters, and then into ¼-inch-thick slices. Remove the green hulls from from the strawberries and cut them in half. 2. GRATE or peel and finely chop enough ginger to measure 1 teaspoon. 3. MAKE the sangria. In a large pitcher or glass jar, combine the sugar, nectarine, strawberries, raspberries and ginger. Stir with a long-handled spoon until the sugar dissolves. 4. ADD the rosé and vodka, and stir until incorporated. Chill to allow the flavors to meld. 5. TO SERVE: Fill the individual glasses with ice. Pour the sangria into the glasses, filling each three-quarters full. Top with sparkling water and serve. Cover and refrigerate for up to 2 days. > Rosé Wine & Food Pairings *Turn table sugar into superfine sugar by pulsing it in a food processor. |
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