recipe // rosé sangria with summer fruits

If there are two things I love love love they would be rosé and sangria. So why not combine them?? Today’s recipe is exactly what you’ll want to sip all summer long: slightly tart, minty and sweet, and super refreshing. I’ve been entertaining more than ever lately, thanks to my awesome deck makeover and this recipe has come in handy on multiple occasions. It’s super fast to whip up a batch at the last minute, plus you can make a LOT of it all at once. This way you can be the hostess with the mostest without worrying about whipping up individual drinks for your guests. You know, so you can actually enjoy everyone’s company!

Rosé Sangria with Summer Fruits (Prep time: 20 minutes)

Ingredients

• 1 bottle dry rosé (we are fans of Anew)
• 4 oz cognac
• 2 tablespoons honey
• 1 lime thinly sliced and quartered
• 2 peaches sliced and cut into small bites (if you’re having trouble locating fresh peaches, sliced frozen ones will do. Be sure to cut each slice into thirds before adding to drink.)
• 1 cup blueberries
• 1/2 cup mint leaves cut in half
• plenty of ice

Direction

Wash the berries. Wash and slice the peaches and place them, along with half of the lime, into a large bowl and toss well. If you use frozen peaches, don’t thaw them first. Place the bowl in the freezer to chill the fruit while preparing the rest of the cocktail.

Pour the bottle of rosé into a large carafe or pitcher (loving the traditional look of this pitcher). Stir the honey into the cognac until it’s completely mixed together, then add this to pitcher with rosé. Add the cut mint leaves and a couple of the un-used lime quarters, stir well and allow to sit for at least 20 minutes at room temperature to blend the flavors.

Just before serving, add the fruits from the freezer and plenty of ice. Garnish each glass with a mint leaf and lime slice, sit down in a comfy chair and enjoy the summer breeze. Cheers!

Photography and styling by Jojotastic, assisted by Gwen McKenzie. Recipe developed by Claire McAleese.

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