I made this for a Labor Day barbeque party in my back yard. Everyone loved it. Typical Sangria recipes call for red wine and some brandy, but I used rosé wine and some white rum. The result is light and refreshing. I used Charles Shaw’s popular White Zinfandel “genuine California wine”. It is a fairly sweet wine, but works perfectly for this Sangria.
The weather is still quite hot here in California, and a lot of summer fruits continue to be available. So before summer slips away, try making this Sangria. I guarantee you will love it!
Makes about 12 servings
1/2 small watermelon
1 basket (½ pint) raspberries
1 basket (½ pint) red currents
½ basket (¼ pint) blueberries
½ basket (½ pint) strawberries
1 juice of orange
2 ounces (50g) powdered sugar
1 teaspoon vanilla extract
1 bottle (750ml) of rosé wine or white zinfandel
¼ cup white rum (optional)
1 bottle (750ml) sparkling water or apple cider, chilled
Few sprigs of mint as garnish
1. Rinse all the fruit. Cut the watermelon into one-inch cubes; cut strawberries in half or quarters depending on size.
2. Place all prepped fruit in a large mixing bowl.
3. In another bowl, mix well the orange juice, powdered sugar, vanilla extract, rosé wine or white zinfandel, and white rum if you are using.
4. Pour the wine mixture into the fruit bowl, cover with plastic wrap and chill for 1-2 hours.
5. When ready to serve add the sparkling water or apple cider.