Rosé sangria
76
- Makes6 Servings
Michael Graydon
Ingredients
1 peach
1 cup chopped watermelon
5 halved strawberries
Handful of raspberries
2 cups white grape juice
750-mL bottle rosé wine
Ice, for serving
Soda water, for serving
Instructions
Chop 1 peach into small pieces. Add to a pitcher, along with 1 cup chopped watermelon, 5 halved strawberries and a handful of raspberries. Pour in 2 cups white grape juice and a 750-mL bottle of rosé wine. Cover and refrigerate for at least 4 hours or up to 1 day. Serve over ice topped up with a bit of soda water, if you like.
In this version of sangria, adding rosé gives the cocktail a pleasing pink flush.