Savor the season and whip up some delish sangria!
3 (750-milliliter) bottles rosé, chilled
½ c brandy
2 tbsp St-Germain elderflower liqueur
Juice of ½ lime
1 cup cherries, pitted
1 or 2 ribbons orange zest
1 orange, sliced
1 nectarine, pitted and sliced
½ cup frozen blueberries
Seltzer or club soda (optional)
Pour the rosé, brandy, St-Germain, and lime juice into a large pitcher, bowl or container. Stir with a large spoon. Add the cherries, orange zest, orange and nectarine.
Refrigerate for 1 hour so the flavors can come together. Right before serving, add the blueberries and, if desired, a splash of seltzer and some ice.
Note: Try a full-bodied rosé, such as those from Bordeaux or a Malbec rosé from Argentina, and use a vegetable peeler to get the zest just right. As for the fruit, you can swap in peaches and grapes for the blueberries and nectarines.
Makes 10 to 15 servings.
Recipe and photo from the Cherry Bombe Cookbook