Rose Sangria

by Jennifer

This recipe, from Cooking Light, says it serves 8 but we think it really serves 4!

  • 1 large orange, thinly sliced, each slice quartered
  • 1 cup quartered strawberries
  • 1 cup fresh raspberries
  • 1/2 cup Cointreau or Triple Sec
  • 1/2 cup fresh orange juice (about 2 oranges’ worth)
  • 1 TBS sugar
  • 1 bottle sparkling rose wine, chilled
  • ice

Combine orange slices, strawberries, raspberries, Cointreau, orange juice and sugar in a pitcher, stirring until sugar dissolves.  Refrigerate mixture at least one hour.  Right before serving pour in the wine and stir;

serve over ice.

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2 thoughts on “Rose Sangria

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