I know that after seeing this colorful thirst quencher on a hot day like today, you probably just want to skip straight to the recipe. So I’ll make this short and sweet.
Did you know that the fourth of July is less than two weeks away? Yeah, I didn’t either. It really creeped up on us. So if you’re American but you don’t feel like drinking beer called “America” to get your party on, I suggest that you make your own concoction. This concoction.
I’m a white wine and rosé kinda gal. And I have a full-blown case of fruitosis, which is the terrible condition of desiring large quantities of fruit at all hours of the day and night.
So I threw a bunch of stone fruit into some rosé, added some pretty berries and some honey for sweetness, and voilà! This dangerously delicious drink was born. (I then brought it out to my deck, and sipped on it as I watched birds fight with a squirrel who decided to raid their bird feeder with absolutely no finesse – entertainment at its finest. But I digress.)
While sangria may not be revolutionary, this one is certainly worth the three minutes it will take for you to throw it all together. I prefer the taste of honey, but you could also use agave, which is easier to mix in. Also, be sure to use the largest pitcher you have – this sangria uses a lot more fruit than most sangria recipes call for (the fruitosis made me do it!), so you’ll need the extra space. Go ahead and throw whatever fruit you want in there – if it’s a tasty fruit, it’ll be a tasty drink.
Cheers!
Rosé Sangria
By L., serves 6-8
1 pear
1 lime
1 pluot or peach
2 plums
2 nectarines
1/2 cup blueberries
1/2 cup raspberries
1 bottle of rosé wine, chilled
1 cup club soda (or less if you’re not into fizzy drinks)
2 shots Triple Sec or Grand Marnier
1/3 cup honey, or more if you like it sweet
Slice the pear, lime, and the stone fruits into thin slices, then add all the fruit to a large pitcher. Pour the wine, club soda, and Triple Sec over the fruit. Drizzle in the honey and stir well, but only until the honey is evenly mixed.
Chill in the fridge, covered, for 3-4 hours, then serve cold over ice.
…I dare you to stop at just one glass.
