The options are endless, but here’s a recipe for rose sangria to get ya started..
1 (750 ml) bottle crisp dry Rosé
3 tablespoons Triple Sec or Grand Marnier
3 tablespoons agave nectar
1 cup raspberries, a mix of golden and red preferably
1/2 cup cubed watermelon
1/2 peach, thinly sliced
5 to 6 thin slices lime
Ice, for serving
- In a large pitcher, combine the Rosé, Triple Sec, and agave nectar. Add the raspberries, watermelon, peach, and lime, and gently stir to combine. Chill for 3 to 4 hours. Serve cold, over ice.