Pears, peaches and raspberries are soaked in rose wine and touch of triple sec. Not your usual sangria, yet it is SO good!
Let’s talk about real sangria for a second. Red wine and citrus fruits/juice are the main ingredients of an authentic Spanish sangria. What I’m presenting to you today, as a sangria drink, has none of these ingredients. But hey, some rules are made to be broken, right?
Pretty much in every aspect of life, I play by the rules, but not in my kitchen! I’m the boss here, and I do what I want. 🙂
Nevertheless, my version of sangria is infused with delicately sweet pears, peaches and raspberries. Whole bunch of them! I’m obsessed with wine soaked raspberries, or any fruit for that matter! And I may or may not have had a bowl of boozy fruits for lunch yesterday! Oh so good…
I have to warn you. This rose sangria is SO delicious and, therefore, dangerous! You might think you’re drinking a fruit juice, but you’re NOT! Sweet, fruity and bubbly, this sangria goes down too easy.
You can use any kind of rosé. I used sparkling sweet rose here. By the way, if your think rosé is a mix of red and white wines, you have to read this article.
Hope you enjoy this drink soon. Cheers!
- ½ cup 100gr sugar
- 2 pears I used Bartlett pears
- 2 peaches
- 1 cup raspberries
- ¼ cup 60ml Triple Sec
- 1 bottle 750ml Rosé wine, chilled
- To make simple syrup, bring ½ cup of water to a boil in a small saucepan. Remove from heat, add the sugar and stir until sugar is completely dissolved. Cool completely.
- Thinly slice pears and peaches. Reserve a few slices for garnish. Place the fruits in a pitcher and add triple sec, cold simple syrup and wine. Stir and serve.