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Do you ever sneak alcohol on picnics? I have been known to stash wine in a water bottle, and Alex always spikes the orange juice. But for our next outdoor gathering, I’d love to take it up a notch with this rosé sangria from the gorgeous new cookbook Vibrant Food. Here’s how to make it…
Rosé Sangria
by Kimberley Hasselbrink, author of Vibrant Food and The Year in Food
Swapping the more commonly found fruit in sangria, usually apples and oranges, for a mix of seasonal berries, like these lovely golden raspberries, along with some juicy watermelon, adds a welcome summery twist to this fresh, pink-hued drink. I prefer to use agave nectar with cold drinks because it blends more easily than honey, but if you have honey on hand, it’s just fine as a substitute.
Recipe: Rosé Sangria
Serves 4-6
You’ll need:
1 (750 ml) bottle crisp dry rosé
3 tablespoons Triple Sec or Grand Marnier
3 tablespoons agave nectar
1 cup raspberries, a mix of golden and red preferably
½ cup cubed watermelon
½ peach, thinly sliced
5 to 6 thin slices lime
Ice, for serving
In a large pitcher, combine the rosé, Triple Sec and agave nectar. Add the raspberries, watermelon, peach and lime and gently stir to combine. Chill for 3 to 4 hours. Serve cold, over ice.
Thank you so much, Kimberley! Your book is beautiful!
P.S. More picnic recipes, and a no-bake French pie…
(Photos and recipe by Kimberley Hasselbrink. Reprinted with permission from Vibrant Food [Ten Speed Press, © 2014]. Thanks to Caroline Donofrio for her help with this series.)
