Berry and Rose Sangria
This is the perfect drink for Valentine’s Day! This recipe highlights the international sign of romance — red roses.
Recipe courtesy of SideChef.
SideChef, the virtual cooking assistant app (available on Android and iOS) features over 2,500 recipes for home cooks to learn the art of cooking. Created by CEO Kevin Yu after a failed attempt at Valentine’s Day dinner, the app features real time recipe navigation (similar to GPS) tools such as voice commands, step-by-step photos, and how-to videos, SideChef makes any meal foolproof.
- 1/2 Cup raspberries
- 1 Cup strawberries
- 1/2 Cup blueberries
- 3 Meyer lemons
- 1/4 Cup sugar
- 1 bottle dry rosé
- 1 Teaspoon rosewater
- Ice, for serving
- Sparkling water, for serving
Wash the fresh raspberries, strawberries, and blueberries. Hull and slice the strawberries.
Juice two of the Meyer lemons, and thinly slice the third.
In a large pitcher, add half of the raspberries, blueberries, and strawberries, along with the lemon juice and sugar. Muddle until completely broken down.
Add half of the dry rosé wine and stir together.
Strain the mixture into a large punch bowl or pitcher, and press the fruit pulp, so you extract all that flavor. Discard the pulp.
Add the remaining fruit to the punch bowl or pitcher, along with the rest of the wine and rosewater. Cover and chill for an hour, or up to a day or two.
Fill your serving glasses with ice, and fill three quarters full with sangria. Top each with sparkling water. Enjoy!