Rose Sangria

November 2005
Rose Sangria

by 11 people

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This perky pink punch, full of fresh fruit and juice, will make you blush. For best results, combine the fruit, juice and liqueur up to a day ahead and let sit in the refrigerator.

Makes: 10 servings

Prep: 15 mins

  • 1 quart white grape juice
  • 2 cups cranberry-raspberry juice
  • 1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
  • 2 apples, preferably Pink Lady
  • 2 pears, preferably Forelle
  • 1 navel orangetrimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
  • 2 cups seedless black grapes
  • 1 1 1/2 liter bottle  chilled rose wine
  • Ice cubes, for serving
  1. In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
  2. Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
  3. Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.