Rosé Elderflower Sangria Food

ROSé SANGRIA

Steps:

• Add the rosé and brandy to a large pitcher. Add the kumquats, grapes and pineapple rings. Refrigerate for at least 3 hours and up to overnight.
• Serve in chilled white wine glasses.

ROSE SANGRIA

Steps:

• Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

ROSE SANGRIA

Steps:

• In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.

GZ'S RED SANGRIA

Steps:

• Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.
• Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs.

BERRY ROSé SANGRIA

Steps:

• Combine the rosé, vodka, elderflower liqueur, strawberries and watermelon in a 64-ounce jar. Refrigerate at least 3 hours or overnight.
• To serve, pour into glasses filled with ice and top with cold seltzer.

ROSé SANGRIA

Steps:

• Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.