Rosé Sangria

Use a sparkling rosé, such as one from southern France or Spain, for this refreshing, summery drink. The blush color makes it a pretty offering at bridal showers and other parties. Combine all the ingredients except the wine up to a day in advance; stir in wine just before serving so the sangria doesn't lose its fizz.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 2%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 16.9g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 6mg
  • Calcium: 26mg

Ingredients

  • 1 large orange
  • 1 cup quartered fresh strawberries (about 10)
  • 1 cup fresh raspberries
  • 1/2 cup Cointreau or Triple Sec (orange-flavored liqueur)
  • 1/2 cup fresh orange juice (about 2 large oranges)
  • 1 tablespoon sugar
  • 1 (750-milliliter) bottle sparkling rosé wine, chilled
  • 8 cups ice cubes

Preparation

  1. Cut orange into thin slices; cut each slice into quarters. Combine orange, strawberries, and next 4 ingredients (through sugar) in a large pitcher; stir gently until sugar dissolves. Cover and chill at least 1 hour. Stir in wine. Place 1 cup ice into each of 8 tall glasses; pour about 3/4 cup sangria over each serving. Serve immediately.
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