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!
Pears, peaches and raspberries are soaked in rose wine and touch of triple sec. Not your usual sangria, but it is SO good!
Yield: 6 servings
- 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.
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