Rosé Sangria

We can thank the good people of Spain and Portugal for inventing Sangria. Originally made with red wine and chopped fruits soaked in brandy or curaçao, our Get Cheffy Rosé Sangria relies on the more floral notes of rosé wine and triple sec to make an excellent warm weather cocktail.

The perfect patio or poolside beverage in the height of summer. Bon appetit, and Get Cheffy!

FOR THE SANGRIA:

  • 1 750 ml bottle of Dry Rosé Wine*
  • 1 Cup Triple Sec
  • 1/2 Pound Ripe Fruit
    • We used rainier cherries and peaches
  • ~1 Teaspoon Sugar (optional)
  • ~1 Pinch table salt (optional)
  • Lemon wedges and Mint (optional garnish)
  • Sparkling Water (optional)

GET CHEFFY TIP!“How do I know if a wine is ‘dry’ without tasting it?” In general, the higher the alcohol percentage on a wine, the dryer/less sweet it will be. The alcohol percentage must always be displayed on the bottle (sometimes it’s a little hard to find as it can be on the front, side, or back of the bottle). Look for anything that’s 13% alcohol or higher for a ‘dry’ or non-sweet wine. Any wine with less than 13% alcohol will start to taste sweet.

  1. Begin by chopping your fruits into medium dice, and adding them into a large pitcher, or bowl. Taste your fruit at this point, and determine how sweet you’d like your sangria to be. Our tastes lean towards less sweet sangria, so we barely added a half teaspoon of sugar to our fruits just to help extract their juices. Add your pinch of table salt, and stir to combine. Allow your fruit to sit and macerate for about 5 minutes; taste again and make any adjustments of sugar/salt before adding your tripe sec, and rosé. Allow the tripe sec and rosé to sit with your fruit for a minimum of 2 hours (and overnight is best). Serve over ice, and garnish with mint, lemon wedges and top with sparkling water.

GET CHEFFY TIP!– Use a potato masher to pulverize your fruit after chopping it up. We used cherries, which are notorious for not wanting to give up their juices, so don’t be afraid to get rough with them. Cherries and peaches are only the beginning as you’re truly only limited by your imagination here; strawberries, plums, melons, pineapple, pears, limes, apples, grapes, blueberries, etc. can all be mashed up and added to your sangria (you Cheffy little thing).

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