Rosé Sangria with a Mixed-Berry Ice Ring
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1 cup blackberries
1/2 cup fresh currants (optional)
Distilled water
Two 750-ml bottles rosé
8 ounces light rum
8 ounces simple syrup (see Note)
4 ounces Campari
2 ounces fresh lemon juice
Ice cubes (optional)
Instructions
Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.
Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.
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