Rose Sangria
Ingredients
- 1 cup blueberries
- 1 cup raspberries
- 1 cup sliced strawberries
- 1 cup blackberries
- Distilled water
- Two (750-ml) bottles rosé
- 1 cup light rum
- 1 cup simple syrup (see Note)
- 1/2 cup Campari
- 1/4 cup fresh lemon juice (about 2 lemons)
How to Make It
Step 1
Layer the berries in a 10-inch Bundt pan. Gradually add just enough distilled water to cover. Freeze for at least 8 hours or overnight, until solid.
Step 2
In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.
Step 3
Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring, and then invert it onto a plate. Add the ice ring to the sangria.
Step 4
Serve with or without ice.
Make Ahead
The ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.
Notes
To make 1 cup of simple syrup, combine 3/4 cup water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Let cool before using.