A few years ago one of my besties introduced me to Rosé wine. I was basically hooked in an instant. What’s not to love about drinking pink wine. Especially in the summer. It’s a necessity for any summer soiree. Plus it makes you feel super fabulous when you drink something pink.
I’ve been on a bit of a sangria kick recently. Just a glass of wine doesn’t do it for me at the moment. I think it’s because there is seriously such an abundance of insanely delicious fruit at the markets right now, I feel compelled to throw all sorts of tasty fruit into my drink and then eat it a few hours later when it’s nice and boozy and even better.
Then the sugars from the fruit infused into the wine a bit and makes for an excellent sangria.
1: Rosé wine. We’ve already established that I’m obsessed.
2: Basil. Basil in cocktails is totally my jam. It’s the bread to my butter. The peanut butter to my jelly. The Crate to my Barrel. It just makes sense. Trust me.
3: Peaches. I literally cannot get enough. I’m buying them 5 lbs at a time and going through them like water. They lend well to sweet and savory dishes and I just am going to keep going until we run out of peaches this season.
4: This has absolutely NOTHING to do with sangria, but it’s basically the funniest thing I’ve ever read and it describes me in seriously scary and accurate detail. I can’t stop reading it.
5: Also, this. Just read it and laugh so hard you start to cry. Or run and hide if you have a cat like me.
6: That’s it. The end. It’s all I’ve got for today. Run to the store and grab a few ingredients so you can whip up this Strawberry and Peach Rosé Sangria and enjoy it over this glorious summer weekend!
Happy Friday folks! Love ya
- 1/3 cup sugar
- 1/3 cup brandy
- 2 cups sliced strawberries
- 1 cup sliced peaches
- 1 bottle Rosé
- 1 bottle Sauvignon Blanc
- 1 cup chilled club soda or sparkling water
- 10-20 basil leaves
- Add the sugar and brandy to a large pitcher and stir until the sugar has dissolved.
- Add the fresh fruit, wine and club soda and stir to combine. Add the basil.
- Refrigerate the sangria for at least 6 hours before serving.
- Serve over ice.