Rose Sangria

Rose Sangria

Ingredients

  • 1 apple, peeled and quartered
  • 10 whole cloves
  • 1 lemon, thinly sliced rounds
  • 1 lime, thinly sliced rounds
  • 1 orange, thinly sliced rounds
  • 1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 1/2 cup brandy, chilled
  • 1 (750 ml) bottle dry red wine, chilled
  • 1 1/2 cups pulp free orange juice, chilled
  • 1/4 teaspoon Nielsen-Massey Rose Water
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • Fresh mint sprigs for garnish

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 Nielsen-Massey Madagascar Bourbon Pure Vanilla 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 Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation.

  • 1 apple, peeled and quartered
  • 10 whole cloves
  • 1 lemon, thinly sliced rounds
  • 1 lime, thinly sliced rounds
  • 1 orange, thinly sliced rounds
  • 80 ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 120 ml brandy, chilled
  • 1 (750 ml) bottle dry red wine, chilled
  • 350 ml pulp free orange juice, chilled
  • 1/4 teaspoon Nielsen-Massey Rose Water
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • Fresh mint sprigs for garnish

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 Nielsen-Massey Madagascar Bourbon Pure Vanilla 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 Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation.

  • 5 minprep

  • 4-6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar

Rose Water 4oz

Rose Water

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract