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Rosé Sangria

Rosé Sangria

Seasonal and OccasionsRumWineSummerPatio Parties

Rosé with light rum and Campari, served in a punch bowl with a frozen ring of mixed berries.

Ingredients

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup sliced strawberries
  • 1 cup blackberries
  • 1/2 cup fresh currants (optional)
  • Distilled water
  • Two 750 ml bottles rosé
  • 8 oz light rum
  • 8 oz simple syrup
  • 4 oz Campari
  • 2 oz fresh lemon juice

Steps

  1. Layer the berries in a Bundt pan, cover with distilled water and freeze until solid.
  2. Stir the rosé, rum, syrup, Campari and lemon juice in a large punch bowl and chill for about 45 minutes.
  3. Dip the Bundt pan in hot water to loosen the ice ring, turn it out and float it in the bowl.
  4. Serve in wine glasses with or without ice.

Make it a mocktail

Add a non alcohol swap. Use rosé style grape juice and sparkling water in place of the wine, rum and Campari, and keep the berry ice ring.

Recipe and photo credit: Food & Wine. Visit the original page for more photos and tips.

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