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Intro

This rosé sangria is a refreshing take on the standard red or white wine sangrias! Plus, drinking straight rosé all day gets kind of boring. The fresh fruit absorbs the booze so don’t forget to eat them at the end! Like all my drinks, it uses very little added sugar and gets its sweetness from the natural sweetness in the fruit (:

For a large format container/pitcher (enough for ~ 6 cocktails); totaled ~ 9 cups (72 fl oz):

• 1 ripe cantaloupe (used one ~ 50 oz), halved and de-seeded

  • Cut one half of the cantaloupe into small enough chunks to fit in a blender or food processor — we’ll use this half to make a cantaloupe simple syrup

  • Finely dice (or use a small melon baller) for the other half — this will fill the pitcher as part of the sangria

• ½ cup water + ½ cup cane sugar (for simple syrup)

• 1 large orange, thinly sliced + cut a couple small wedges for garnish

• ¼ 1 cup of fresh strawberries, trimmed and thinly sliced (roughly 7 oz)

• 1 full bottle of a dry rosé wine

• ⅔ cup gin if topping with sparkling water (or ½ cup if topping with cava/bubbly)

• ~ 6 sprigs of fresh mint + more for garnish

• Garnish: fresh mint sprig + a cocktail skewer with an orange wedge, strawberry slice, and cantaloupe ball (optional)

For a large format container/pitcher (enough for ~ 6 cocktails); totaled ~ 9 cups (72 fl oz):

1. In a small pot over medium-high heat, bring the water and cane sugar to a boil; let boil for about a minute (or at least until the sugar has completely dissolved), turn off the heat and let cool off as you prepare the rest of the fruit

2. Prepare the rest of the fruit and garnish; remove the mint from stems and place into the large format container, lightly muddle and add the rest of the fruit

3. Once the simple syrup has cooled, pour into a blender or food processor and the cantaloupe chunks (~ half of the cantaloupe) and blend on high until smooth

4. Strain the cantaloupe simple syrup into the large format container (optional if you don’t mind the cloudiness) and add the rosé; mix well; add the gin and mix well again; let chill in the fridge for about an hour before serving

5. For each cocktail: pour into each cocktail glass over fresh ice, leaving a little off the top; top with sparkling water or bubbly (I’d recommend a cava)!

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