Rosé Sangria

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This sangria…was…delicious. I had originally intended to add a little simple syrup to sweeten it up, but when I tasted it after it had chilled, I realized it didn’t need any at all. The peaches did the trick! I actually made three varieties of sangria for the Fourth, and this one disappeared the fastest.
from thepioneerwoman.com

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  • 480 mins

Ingredients

  • 4 bottles Dry Rosé Wine, Chilled
  • 8 whole Peaches, Pitted And Diced
  • 2 cups Raspberries
  • 1 bottle Sparkling Wine, Chilled
  • Fresh Mint, For Garnish (optional)

Preparation

Step 1

Combine the Rosé wine, peaches, and raspberries in a large container or pitcher. Cover and refrigerate for 8-12 hours.

Just before serving, pour in chilled sparkling wine and stir.

Serve in glasses with some of the fruit and garnish with fresh mint.

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