Rosé Sangria

Happy Summer, ya’ll!  It sure feels like it out there today.

I will admit to having never liked sangria in the past.  I feel the same way about mimosas, spritzes, etc. – I like my wine as it is.   That said, I thought sangria could be a refreshing addition to the summer menu at ABV.  Having never made sangria before, I scoured recipes online, ultimately combining a few, and adding my own twists.

Berry Rose Sangria, now available at ABV for $9 a glass

Berry Rosé Sangria
*1 cup water
* 1/2 cup sugar
*1/4 cup cassis (I used Finger Lakes Distilling)
*1 1/2 cups mixed berries (I used blueberries, raspberries and blackberries)
*1 bottle rosé (I used 750 ml Inman Family, Endless Crush, Olivet Grange Vineyard, CA 2010)
*juice from two lemons
*1/2 cup white port (I used Ferreira)

Combine the water, sugar and cassis and heat until the sugar dissolves.  You are basically making a tasty simple syrup.  Pour the syrup over the berries, then add the wine, the lemon juice and the port.  I have been using frozen berries and I’m getting great results.  They puff right up when the syrup is poured over them and they absorb a lot of flavor.  The first batch I let chill overnight, but this is not necessary.  The recipes I read said everything from serve immediately, to chill for an hour, to let sit overnight.  I’ve found the flavors come together pretty quickly.  We are serving it in a highball glass, over ice, topping it with club soda and garnishing it with a lemon-thyme orange wheel garnish.  Cheers!