Well friends, another week is almost over. The way I look at it, we’re one week closer to summer. And speaking of summer, there’s nothing I love more than chilling out on the weekend with the sun shining, my shades on, and a big ol’ glass of sangria in my hand.
A couple years ago I shared my recipe for Sangria Tinto. It’s my go-to sangria recipe. However, every once in a while I like to mix things up and try something different. As you may know, Sangria Tinto is made with red wine. I don’t think it’s fair to leave the other wine varieties out of the party, so today I’m sharing my recipe for Sangria Rosé.
I think this particular recipe is perfect for the warmer months. It’s light and fresh and bursting with flavor thanks to fresh berries and citrus.
I’m not sure what it is, but there’s something I find so delicious and comforting about sangria. It’s casual, yet fancy and complex. Plus, other than cutting up some fruit, it’s a breeze to make and still looks like a million bucks. Don’t you agree?
Anyway, let’s keep today’s post short and sweet. Here’s the recipe. Go mix up a batch and have yourself a fabulous weekend.
Here's what you'll need:
1 bottle dry rosé wine
1 cup limoncello
1 cup fresh raspberries
1 cup fresh strawberries, hulled and quartered
1 lemon, sliced
1/2 orange, slices and quartered
In a large pitcher, combine the fruit. Pour in the limoncello, then the rosé. Stir and chill at least an hour.
Serve in a glass with ice garnish and extra fruit, if desired.
Oh, and if you celebrate Easter, be sure to have a happy one. And whip up a pitcher of this to sip on while the kids hunt for eggs. Or, if you’re like me, enjoy sipping it while you re-watch the entire season of Unbreakable Kimmie Schmidt. Either way, good times are guaranteed.