Rosé Sangria
Servings:*
10 servingsIngredients
- 1 750 milliliter bottle rosé wine
- ½ cup Ketel One Botanical Grapefruit & Rose vodka
- ½ cup freshly squeezed lemon juice
- ¼ cup sweetened cranberry juice
- 4 tablespoons simple syrup, plus more as needed
- 1 cup sliced strawberries
- 1 cup raspberries
- 1 orange, thinly sliced
- 2 cups sparkling water
- Ice
- Mint sprigs, for garnish
Directions
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In a large pitcher, whisk together the rosé, vodka, lemon juice, cranberry juice and simple syrup. Taste and adjust the sweetness by adding 1 tablespoon of simple syrup at a time, if desired.
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Add the sliced strawberries, raspberries and orange slices. Cover with plastic wrap and refrigerate for 2 hours or up to overnight to allow the fruit to infuse.
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Right before serving, add the sparkling water and stir to combine.
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Serve the sangria and fruit in glasses filled with ice. Garnish each glass with a mint sprig. Enjoy!
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Recipe adapted from: Barley and Sage
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.