The weather here in San Diego has been uncharacteristically hot. In fact, the last few days were probably some of the hottest we've seen since we moved here with temperatures well into the 100's. The recent spike in the temperature paired with my desire to relax this weekend left me craving sangria some kind of bad.
A quick inventory of the wine closet inspired me to make a sparkling rosé sangria with fresh berries and citrus. A pour, stir and thorough chill resulted in a delicious and refreshing Late Summer Sangria that totally hit the spot. The secret to keeping this sangria chilled, without watering it down, is the addition of frozen California strawberries right before serving. The strawberries keep your sangria cold while sipping and make for a tasty treat when you find your glass empty. Just pour, sip, nibble and repeat!
Late Summer Sangria
makes 1 pitcher
1 bottle rosé wine
3 Tablespoons light rum
1 liter ginger ale, chilled
1 Tablespoon sugar (omit if wine is on the sweeter side)
1 pint fresh raspberries
1 orange, sliced thin
1 lemon, sliced thin
1 bag frozen California strawberries for serving
- Pour wine, rum, and sugar into a glass pitcher and stir to combine.
- Add raspberries, orange and lemon and chill for at least an hour.
- When ready to serve, add chilled ginger ale to wine and fruit mixture and stir.
- Serve over frozen California strawberries.