Advertisement
Pink Sangria
- Makes about
8
Servings - Difficulty
Easy
By Melia Marden
Published 2013
In the summertime at The Smile, we serve pitchers of this sangria and can barely keep up with the demand. The rosé is lighter bodied than a red wine and blends well with the fruit juices, while imparting an appealing rosy-pink color. I’ve suggested some fruit, but use whatever you find that looks appetizing and ripe.
Ingredients
1 750 -milliliter 2 cups 480 milliliters
Method
- In a large pitcher, combine the wine, juices, and sugar and stir to dissolve.
- Cut the plum, nectarine, and orange into half rounds
¼ inch 6 millimeters
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe