Rosé Sangria
- serves 4 to 6 -
Adapted from Bobby Flay's Boy Gets Grill
Try this recipe as part of a Memorial Day grillfest.
Ingredients
1 bottle (750 ml) dry rosé, preferably Spanish or French
1 cup orange juice, preferably fresh
1/2 cup brandy
1/2 cup triple sec
1/4 cup simple syrup, or more to taste
3 cups sliced oranges, lemons, limes, apples, and blackberries or blueberries
Ice (optional)
Procedure
1. Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.
2. When ready to serve, strain out the fruit that's been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice.
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