Rosé Sangria

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Preparation info
  • Makes

    1

    large pitcher ( 5 ounces 150 ml each, plus ice)
    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

By Jonathan Waxman

Published 2020

  • About

We are known for rosé in the summer, so it was natural to offer a refreshing and fun alternative for lunch and brunch service. I love this rosé sangria, and it has become a staple. The recipe has varied over the years, and we try to keep it seasonal. To a base of fruity rosé, fruit liqueur, citrus juice, and the occasional grappa, tequila, or the like, we add seasonal fruit (berries, stone fruit, citrus, and so on) and, last, some club soda.