Ah, Rosé…you pretty, pretty beverage.
From the palest peach wine to sparkling coral bubbles…from delicately sweet to tangy and tart…from the bottle or a box…there’s a rosé for perfect for any summer day. (If you need help finding one, here’s a good start.)
And as if we needed more excuses for rosé-sipping, 1) the second Saturday in June (this year it’s the 10th) is National Rosé Day, and 2) it’s lovely in cocktails. Like this Sparkling Rosé Sangria.
Raise a glass.
Sparkling Rose Sangria
- 1/3 cup Simple Syrup
- 1/3 cup Brandy
- 2 cups Strawberries Sliced
- 1 cup Peaches Sliced
- 1 bottle Sparkling Rose
- 1 bottle Sauvignon Blanc
- 10-20 Thai Basil Leaves
Add the syrup and brandy to a large pitcher and stir until completely mixed.
Add the fresh fruit and wine and stir to combine.
Toss in the Thai basil.
Refrigerate the sangria for at least six hours before serving.
Serve over ice.
If you’re the person who must Instagram a beautiful beverage before you take a sip, by all means tag us at @think.make.share.
Illustration: Kelly Castor