Rosé Sangria
Ingredients
- 2-½ cups mixed red and pink fruit of choice (raspberries, halved strawberries and grapes, cubed apple with red or pink skin, peeled pink grapefruit and blood orange sections, pomegranate seeds, etc.)
- 2 tbsp. granulated sugar
- ½ cup triple sec
- Two 750-milliliter bottles rosé wine, chilled
- 1 cup pomegranate juice, chilled
Instructions
- Place the fruit, sugar and triple sec in a pitcher; stir to combine.
- Place in the refirgetaror and allow to rest until fruit softens and absorbs flavors; at least 4 and up to 8 hours.
- Remove from the refrigerator and add wine and pomegranate juice; stir to combine.
- Serve over ice in wine glasses.