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…
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
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.
(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.)