Nothing says Summer like a crisp icy glass of Sangria. Packed with “in season” stone fruits, lifted with a hit of Grand Marnier and simple syrup, this Sangria will elevate your brunch game. I use an entire bottle of Rosé and add more fruitiness by adding lemon juice, lemon infused simple syrup and as much stone fruit as you can pack in your pitcher.
Garnish with more fruit and a spring of mint from the garden.
When cocktails are this beautiful, we want those long lazy Summer days to last and last.
1 bottle of Rosé
1/3 cup lemon juice and the peel from 1 lemon
1/2 cup sugar
1 Cup Water
1/3 cup Grand Marnier
1/2 cup pitted cherries
2 nectarines, pitted & sliced
2 plums, pitted & sliced
1 cup blackberries
Stems of fresh mint for garnish
Method- Total time- 2 hours or overnight -makes 6 cocktails
- In a small saucepan, bring the water and sugar to a simmer. Stir until sugar dissolves. Add lemon peel. Chill.
In a large clear glass pitcher, toss in all the sliced fruit – cherries, plums, nectarines and berries.
Pour the entire bottle of Rosé on top of the fruit. Add in the lemon juice and Grand Marnier. Gently stir in the chilled simple syrup, removing the lemon peel.
- Chill the mixture at least 2 hours or preferably overnight.
- Serve in wine glasses or double over fashioned glasses over ice spooning the wine infused fruit into each drink. Garnish with mint.