Rosé Sangria
Excerpted from Earls The Cookbook (Anniversary Edition)
Yield:
8
Servings
Sangria is the world’s most popular wine cocktail for a reason: it’s delicious, easy and always pretty beautiful. Our light, fruity, refreshingly dry take on sangria perfectly blends the traditional and the trendy. We follow the Spanish tradition of macerating real fruit in brandy and wine but put a contemporary twist on it by doing so with dry rosé—the “it” wine of the 2000s. Launched in 2018, this perfectly pink punch quickly became a fan favourite and patio mainstay. It’s the ideal summer (or anytime, really) drink.
Earls The Cookbook (Anniversary Edition) by Jim Sutherland
A GLOBE & MAIL BESTSELLER
CANADA’S MOST BELOVED RESTAURANT GROUP TURNS 40 WITH THIS SPECIALLY UPDATED EDITION OF THEIR BESTSELLING COOKBOOK, CONTINUING TO CELEBRATE LIFE’S MOMENTS—BIG, SMALL AND EVERYTHING IN BETWEEN.
Hardcover
- 4 cups (1 L) rosé wine
- 16 fl oz (480 mL) white cranberry juice
- 2 fl oz (60 mL) fresh lemon juice
- 3 fl oz (90 mL) pomegranate juice (we use POM Wonderful)
- 3 fl oz (90 mL) Aperol
- 3 fl oz (90 mL) Chambord
- 10 thin apple slices
- 6 lemon wheels
- In a large pitcher, combine all ingredients and refrigerate for 24 hours.
- Place ice cubes in wine glasses.
- Pour the sangria into the glasses, making sure to include pieces of fruit.
EARLS RESTAURANT started as a family-run business, launched by father and son, Leroy Earl "Bus" Fuller and Stanley Earl Fuller in the early '80s, and is also one of North America's most successful independent restaurant groups. Earls has a total of 62 restaurants in Canada as well as US locations in Washington, Colorado, Virginia, Boston, Chicago and Miami. The author lives in Vancouver, British Columbia.
