From TIPSY TEXAN: SPIRITS AND COCKTAILS FROM THE LONE STAR STATE by David Alan
For summer entertainment, there is nothing more beautiful to behold than this simple, elegant rosé sangria. Select local fruit that’s in season and at the peak of ripeness. We have a long and glorious season in Texas for melons, peaches and berries, which makes for excellent sangria. The following recipe is designed to fill an average-size-watermelon “punch bowl,” and can easily be doubled or quadrupled depending on the size of your gathering.
Serves 8-10
2 (750 ml) bottles rosé wine
2 cups St-Germain elderflower liqueur
1 quart cut-up seasonal fruit and berries
1 watermelon, hollowed out, to serve (optional)
Large block of ice
1 cup carbonated water
Combine the wine and St-Germain with the cut fruit in a 1-gallon container. Place in the refrigerator and allow the fruit to macerate for several hours, if time allows. Transfer to a punch bowl or a hollowed- out watermelon and add the block of ice. Add the carbonated water just before service. Serve with a ladle, making sure each portion is garnished with some of the cut fruit.
From TIPSY TEXAN: SPIRITS AND COCKTAILS FROM THE LONE STAR STATE by David Alan/Andrews McMeel Publishing, June 2013
David Alan is the author of TIPSY TEXAN: SPIRITS AND COCKTAILS FROM THE LONE STAR STATE by David Alan/Andrews McMeel Publishing, June
2013.
