I made this Sangria for a party last weekend, after writing my original post on Roses, and it was a huge hit. Hopefully you enjoy it as much as I did. Recipe adapted from a food network recipe by Bobby Flay.
Rose Sangria
| Prep Time |
| 20Minutes |
| Passive Time |
| 12-48Hours |
|
|
Ingredients
- 2750mL Bottles Dry RoseI used Mulderbosch but any affordable dry Rose should work
- 2 Cups Orange Juice
- 2Cups Pineapple Juice
- 3/4Cup Flavored BrandyLairds Apple or Paul Masson Peach work well
- 3/4Cup Peach NectarYou can follow the instructions in the original recipe i just used store bought
- 1/2Cup Simple Syrup See notes
- Fresh Fruit slicedI used apples, peaches, and oranges.
Instructions
- Mix everything in a large pitcher and store in the fridge overnight. Serve over ice in a punch bowl or glass pitcher for best appearance.
Recipe Notes
Heat equal parts sugar and water on the stove over medium heat until sugar dissolves. Allow to cool before using.
For a fast easy simple syrup: Combine equal parts sugar and water in a bottle and shake until sugar dissolves.
This recipe can easily be halved it was used for a large party. However, it was gone in under 30 minutes so you may want to double it.