Rose Sangria

Rose Sangria

Ingredients

Directions

Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle coarse sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors.

Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.

Note

Add additional coarse sugar, orange juice or soda water for taste variation.

Directions

Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle coarse sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors.

Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.

Note

Add additional coarse sugar, orange juice or soda water for taste variation.

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey yield icon

    4-6servings

This Recipe Uses

Rose Water 4oz

Rose Water

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract