Sangria is synonymous with warmer weather and it's one of the easiest things to serve when we have people over. We make it ahead of time and the longer it sits, the more all of the flavors really begin to meld together. I usually opt for a citrus white wine version, but this past week, we made it with rosé (recipe here) and infused it with apples and raspberries. We froze blood orange juice into ice cubes, which added a bit of extra flavor without watering down the drinks. It was such a hit that it's going to be a constant accompaniment anytime we barbecue this spring.
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