Name: Rose Sangria
Cook time: 8 h
Total time: 8 h
Yield: 12 servings
Cuisine: Cocktails
Ingredients: 2 (750-ml) bottles rosé wine; 4 ounces elderflower liqueur; 4 ounces recipe; 8 ounces pomegranate juice; 2 cups mixed berries

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Simon-Rumpza Cookbook

Note: The longer sangria rests before serving, the smoother and mellower it will taste. Give it an absolute minimum of 2 hours and up to 8 hours if possible.

Combine all ingredients in serving pitcher or large container. Cover and refrigerate until flavors meld and mixture is well chilled, at least 2 hours or up to 8 hours.

Stir sangria to recombine, then serve in chilled wine glasses half-filled with ice, garnishing individual portions with macerated fruit.

Rose Sangria

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