Rosé Sangria

By srumbel

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

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)

Details

Preparation time 480mins

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.