Rose season is upon us, friends. Rose all day, rose-yay, etcetera, etcetera. I’ve got to be honest, though. I like summer’s official beverage as much as the next person, but I don’t like all rose. A lot of it is too sweet for my taste, too white wine-y, too, well, too rose-all-day-ish, if you know what I mean.
But not this rose. This rose is (a) in sangria form, which is always a good thing, (b) includes rum and Campari, and (c) has too-pretty-to-eat-except-they’re-melting ice cubes that impart a subtly berry flavor to the whole thing.
So yeah. Rose season is upon us. Bring it on, I say.
1 cup sliced strawberries
1 cup blackberries
Two (750-ml) bottles rosé
1 cup light rum
3/4 cup simple syrup
1/2 cup Campari
1/4 cup fresh lemon juice
1. Layer the berries in two ice cube trays. Gradually add just enough distilled water to cover. Freeze for at least 8 hours or overnight, until solid.
2. In a pitcher, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 1 hour.
3. Serve sangria in individual glasses with two or three berry ice cubes each.