Prep Time10 minutes
Yields8 servings
Serving Size1 cup
Ingredients
2 bottles (750 ml each) rose wine
1/2 cup superfine sugar
1/4 cup brandy
3 large ripe peaches, sliced
2 small navel oranges, sliced
1 pint fresh raspberries
Instructions
1
Mix wine, sugar and brandy in a large pitcher, stirring to dissolve the sugar. Add the peaches, oranges and raspberries. Gently mashing some of the fruit with a wooden spoon to extract juices.
2
Cover and refrigerate at least 2 hours or up to 1 day.
3
Serve in ice filled glasses.
Notes
Chill Time: 2 hours It’s not necessary to buy an expensive rose for this recipe. The fruit adds so much flavor that an inexpensive bottle will be just fine. Making this a day ahead has the added bonus of the raspberries coloring the sangria a beautiful darker pink.