Stone Fruit Rosé Sangria

Stone Fruit Rosé Sangria
Stone Fruit Rosé Sangria
This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.Todd Coleman

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

Stone Fruit Rosé Sangria
This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.
Yield: serves 4-6

Ingredients

  • 13 cup honey
  • 1 stick cinnamon
  • 12 vanilla bean
  • 1 12 cups sparkling blood-orange soda
  • 4 cups rosé wine
  • 12 cup brandy
  • 3 cups roughly-chopped stone fruit, like plums and nectarines (apples and pears may be used as well)
  • 1 cup halved grapes
  • 12 cup blueberries
  • 3 sprigs mint

Instructions

  1. Boil honey, cinnamon, vanilla bean, and blood-orange soda in a 4-qt. saucepan; let cool. Stir in wine and brandy. In a pitcher, layer chopped fruit, grapes, blueberries, and mint. Strain wine mixture over fruit; chill at least 4 hours or up to overnight before serving.