Rosé Sangria

 Yield: 8-12 servings (1 ½ qt)

Ingredients

2-3 large peaches

5-8 large strawberries

1 cup raspberries

¼ cup sugar

¼ cup fresh lemon juice

½ cup brandy

750 ml dry Rosé wine

2 cups club soda

Fresh mint sprigs, for garnish

Directions

1. Rinse peaches under cold water. Cutting around and removing the pit, slice the peaches. Rinse strawberries, cut off green tops and cut into slices.

2. In a large pitcher, add sliced peaches and strawberries along with the rinsed raspberries. Sprinkle sugar on top of fruit and let macerate for 20 to 30 minutes.

3. Add lemon juice & brandy. Stir well to finish dissolving the sugar.

4. Pour bottle of rosé wine into pitcher. Stir well. Cover and refrigerate for 1 hour.

5. Just before serving, add club soda and fill pitcher with ice. Stir well. Pour sangria into glasses filled with ice, ensuring each glass gets plenty of fruit and adding more if needed. Garnish each with a sprig of mint. Serve and enjoy.

Recipe adapted from The Spruce Eats