Rose Sangria
- Prep Time: 15 min.
- Cook Time: -
- Serves: 8
Recipe Provided By: Every Day with Rachael Ray
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Ingredients
- 1 quart white grape juice
- 2 cups cranberry-raspberry juice
- 1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
- 2 apples, preferably Pink Lady
- 2 pears, preferably Forelle
- 1 navel orange - trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
- 2 cups seedless black grapes
- 1 (1.5 liter) bottle chilled rose wine
- Ice cubes, for serving
Nutrition Info
Per Serving
- Calories: 359 kcal
- |
- Carbohydrates: 55 g
- |
- Dietary Fiber: 3 g
- |
- Fat: 0 g
- |
- Protein: 1 g
- |
- Sugars: 50 g
About: Nutrition Info 
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Cooking Directions
- In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
- Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
- Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.
Yield: 8 servings
3. Still Hungry?
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Notes:
From Every Day with Rachael Ray, November-December 2005, submitted by Tracey Seaman.
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