ROSé SANGRIA

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Rosé Sangria image

Provided by Food Network

Categories     beverage

Time 3h5m

Yield 12 to 14 servings

Number Of Ingredients 5

One 750-milliliter bottle sweet rose
One 200-milliliter bottle brandy
8 ounces kumquat, sliced in half
4 cups red grapes, sliced in half
6 rings dried pineapple

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.

*** Explore more Rosé Sangria Recipes »

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