Three berry and basil rose´sangria recipe


• ½ cup fresh or frozen raspberries, rinsed
• ½ cup fresh or frozen blueberries, rinsed
• ½ cup fresh or frozen blackberries, rinsed
• ¼ cup fresh basil leaves (about 6 medium leaves)
• 1 ounce brandy
• 2 ounces Drambruie
• 750ml bottle dry rosé wine, chilled
• 12 ounces club soda, chilled
• About 3 cups ice cubes
• 4 to 6 basil sprigs for garnish (optional)


In a large (at least 2-quart) glass pitcher, mix together the berries and basil. Add the brandy and Drambruie, and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.

When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing berries to fall into the glasses. Garnish each glass with a basil sprig, if desired. Serves 4 to 6.

Variation: Use sparkling lemonade in place of the club soda to add a refreshing citrus flavor, or sparkling wine for a festive touch.

From Sangria: Fun and Festive Recipes by Mittie Hellmich, courtesy of Chronicle Books.

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