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from Heather's cookbook

Rosé Sangria for a Park Day




  • 5 medium peaches, plums, or nectarines - pitted and sliced
  • 1 small granny smith apple- cored, quartered and sliced
  • 1/2 pt black berries
  • juice of 1 lime
  • 1-3 tblsp sugar
  • 1 large bottle of rosé or blush wine
  • 1 gallon of apple juice
  • 1 cup vodka
  • Preparation:
    1. Macerate the fruit in a medium bowl with the lime juice and sugar. Macerating gives the fruits time to get to know one another and absorb each others flavors. The less ripe your fruit the more sugar you need, so add sugar as needed. Forget about it for 1-2 hours, this is a casual weekend recipe that doesn't so much attention.
    2. All of the apple juice into an empty pitcher. Pour half of the wine into the now empty apple juice bottle. Divide the fruit and its sweet nectar-like juices between the half empty apple juice bottle and half empty wine bottle, or are they half full, you tell me. Add 1/2 cup of vodka to apple juice bottle, and the other 1/2 cup of vodka to the wine. Fill each bottle close to the top with apple juice from the pitcher. Taste each bottle. I found I need to add a little more vodka at the end to give the drink just a little zing. You will have extra apple juice for another purpose.
    3. Refrigerate for at least 3 hours, and up to 1 day before serving. Oh dang, its refreshing and punchy. You will have 2 bottles to intoxicate a crowd with.

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    modified: 2011.05.26 | created: 2011.05.26

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