The summer is the perfect time for Sangria! We have tried many red and white sangria recipes over the years. We finally found the perfect Rose Sangria recipe and we wanted to share it with all of you. This recipe is courtesy of A Farmgirl's Dabbles.
SANGRIA IN ROSÉ, BOURBON, AND BLUE
- 1/3 c. super fine sugar
- 2 c. fresh blueberries, divided
- 1 c. pitted and halved fresh sweet dark cherries
- 1 750 mL bottle fruity rosé (Gautreau Family Estate Rose is perfect)
- 2/3 c. freshly squeezed orange juice (from about 2 large oranges)
- 1/2 c. bourbon
- 2 T. Grand Marnier
- 1 sprig fresh rosemary, about 5'' long
- 1 lemon, one half squeezed for its juice, the other half sliced thinly
- In a small bowl with tall sides, combine sugar with 1/3 cup hot water. Using an immersion blender, blitz until sugar dissolves. (Or use a food processor or blender.) Add 1-1/2 cups of the blueberries and blitz again, until blueberries are completely broken up. Set a strainer over a bowl and strain the blueberry mixture, pressing on solids to extract as much liquid as possible. Discard solids.
- Pour blueberry liquid into a medium-large pitcher. Cut the remaining 1/2 cup blueberries in half and add to pitcher. Then add cherries, rosé, orange juice, bourbon, Grand Marnier, rosemary, lemon juice, and lemon slices. Stir and place in refrigerator until chilled, about 2 hours.
- Fill glasses with ice and pour sangria over the ice. Garnish with additional cherries, blueberries, and lemon slices, if desired