This recipe is featured in our July 2018 Food +Entertaining Article, Farmer’s Market Feast and is perfect for a summer brunch, lunch or dinner.
Strawberry and Peach Rosé SangriaCourse: Drinks
1⁄3 cup sugar
1⁄3 cup brandy
2 cups sliced strawberries
1 cup sliced peaches
1 bottle rosé
1 bottle Sauvignon Blanc
1 cup chilled club soda or sparkling water
10–20 basil leaves
- Add the sugar and brandy to a large pitcher and stir until the sugar has dissolved. Add the fresh fruit, wine and club soda and stir to combine. Add the basil. Refrigerate the sangria for at least 6 hours before serving. Serve over ice.
- Recipe from Gaby Dalkin, What’s Gaby Cooking