On this week’s Cocktails and Confessions, chef Serena Wolf dishes about ‘that summer’ in Boulder Colorado and shares her recipe for a rose version of this delightful party drink.
Rose Sangria with Strawberries, Peaches and Basil (Yields 4-6 cocktails)
1 pint strawberries, diced
2 peaches, pitted and diced
10 fresh basil leaves
1/3 cup granulated sugar
1 bottle chilled rose wine
Chilled Champagne for serving
-Place the strawberries, peaches, basil and sugar in a large pitcher and stir to combine. Refrigerate for 30 minutes to allow the fruit to release its juices.
-After 30 minutes, stir in the bottle of chilled rose.
-Pour sangria into glasses, making sure to get some of the fruit in each glass, and top each cocktail with a healthy splash of champagne.
For more recipes go to www.domesticate-me.com
copyright © 2015 Domesticate-Me