Friday, July 24, 2020

Berry Rose Sangria

This was a bit of an ad-hoc Sangria, as I think most Sangrias are. It started with overbuying on berries at the Farmer's market, some of which I turned into strawberry syrup that I've been using in cocktails and with red wine vinegar to make salad dressing. The weekend was the hottest so far this summer and I needed a ready-made drink for the pool. Then a lackluster rose ᷎᷎᷎᷎᷎᷎that purports to be "dry and crisp" is really flat and boring. Sangria was the weekend zeitgeist!

I made this batch with the majority of a dry-ish bottle of rose᷎᷎, so you will have to adjust the sweet sugar syrup according to taste. I believe that Sangria improves with time, so allow it to rest in the refrigerator for several hours if not for a full day. Since this is an ad-hoc Sangria, feel free to use any fresh berries you have on hand. You don't need to have strawberries or strawberry syrup, but don't use a dark colored syrup like blueberry, which will change the color. Simple syrup will work in a pinch.
  • 1 bottle of rose᷎ wine
  • 1 cup of assorted berries (raspberries, blueberries and strawberries used)
  • 1 oz. strawberry or simple syrup
  • 3 lemon slices
  • 2 oz. triple sec
Combine all ingredients in a large container with a lid and refrigerate at least one hour before serving. Serve on ice ladling berries and fruit into glasses.

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