I can make something up about sangria to make myself sound fancy but really I just enjoy drinking it and rose is my type of favorite wine. I put the two together and created this recipe. It is lightly sweet and will creep up on you so please drink responsibly.
Serving size: 6 (5oz servings)
Active time: 5 minutes
Inactive time: 2-12 hours
1 750mL Ryder Pinot Noir Rose
1 C. Apple E&J Brandy
1 C. Chambrod (raspberry liqueur)
2 C. orange juice
Diced fruit (I used Bosc pears)
1. In a large pitcher add the rose, brandy, Chambrod, and orange juice. Stir to mix everything together.
2. Add the diced fruit and chill in the refrigerator covered for 2-12 hours.
3. When the sangria is chilled and ready to be served, fill a glass with ice, add sangria, scoop some of the fruit to add to your glass, and top with sparkling water. Enjoy!
Notes and Variations:
- White or red wine can be substituted for the rose.
- If you don’t have apple brandy non-flavored brandy can be used.
- The Chambrod can be substituted for another fruit flavor liqueur such as Cointreau or Grand Marnier.
- The sangria should be finished within 24 hours due to the fresh fruit.
- While the sparkling water is optional it lightens up the sangria and makes it very refreshing.
- Any fruit that you have can be used.
- C=cups (liquid)