Change is in the wind. If you aren’t already starting to experience warmer weather, you soon will be. This fruit-filled pitcher of rosé-based sangria will make you feel like it’s summer even when it’s not. It’s bright, not-to-sweet flavor and pastel hues make it a good call for Mother’s Day, too. A vintage etched pitcher filled with this summery drink and a box of matching glassware would make a lovely gift. Peaches and raspberries are delicious, but you can fill the pitcher with any fresh fruits you find at the market. Try blackberries, plums or wedges of pineapple.
Rosé Sangria with Peaches and Raspberries
- 1 bottle (750 ml) dry, fruity rosé wine
- 1/2 cup (4 fl. oz./125 ml) white Lillet
- 1 cup (8 fl. oz./250 ml) cranberry juice
- 2 cups (8 oz./250 g) raspberries
- 1 peach, pitted and sliced
- 1/2 grapefruit, thinly sliced
- 4 cups (32 fl. oz./1 l) sparkling water
1. In a drink dispenser or large pitcher, combine the rosé, Lillet and cranberry juice and stir until blended. Add the raspberries, peach and grapefruit. Refrigerate for at least 2 hours or up to 6 hours. Just before serving, add the sparkling water and stir to combine. Serves 8.
Recipe courtesy of Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen