Rose’ Sangria

Here in Newport Beach, the city sponsors movie nights at the local park. They blow up an inflatable movie screen, play music and create an atmosphere for family fun. Last night, we met up with a few families to picnic before the movie started. Everyone brings a favorite dish and it’s BYOC – I love serving cocktails straight out of the mason jar. Sangria is one of my favorites and late summer is the perfect season for it.

Rose’  Sangria

1 bottle Miraval rose’ wine

1 cup St Germain elderflower liqueur

8 ounces sparkling water

3 cups frozen mixed berries (I use blueberries, blackberries, raspberries)

1 organic lemon, juiced

1 stem, fresh mint

6 fresh basil leaves

3 mid-ripe peaches, cut into about 8 wedges

1 organic orange, cut into about 8 wedges

1 apple, thinly sliced

1 lime, thinly sliced into rounds

In a large, clear mason jar add mint, basil, peaches, orange, apple and lime. Pour in elderflower liqueur and gently stir. Set pitcher aside and allow fruit to marinate in liqueur for one hour.In a blender, combine berries and lemon juice with mint. Mix until pureed and strain through cheesecloth to remove seeds. (This replaces the need to add sugar or simple syrup.) Add to mason jar and stir.

Add rose’ and sparkling water to the fruit/elderflower mixture and gently stir. Add as much ice as you like. Chill sangria in refrigerator or freezer and serve very cold.