Carolina Rosé Sangria

Anytime is Sangria Time!


1 bottle (750 ml) semi-dry or semi-sweet rosé wine.

We recommend CityScape Winery Raspberry White Zin or Parker-Binns Loco Lulu Rosé!

1/4 cup Red Bordner’s Barrell Buddies Groovy Rum.

2 quarts Orange Juice.

2 tablespoons sugar

3/4 cup farm local raspberries (or juice)

3/4 cup farm local blueberries.

1 1/2 cups quartered farm local strawberries.

1 orange sliced into rings.

1 lemon slices into rings.

1 1/2 cups Club Soda.

In a large pitcher dissolve sugar in juice and add rum.

Next, pour in your bottle of wine and add your sliced fruit. Stir to combine and submerge the fruit into the liquid.

Stir until the sugar is fully dissolved and liquids mixed well.

I like to chill my sangria overnight to let the fruit really do its job of flavoring the wine, but several hours should do the trick if you’re short on time.

Before serving, top your pitcher off with club soda or top individual glasses as you serve them to prevent the soda from going flat.

Garnish with mint.

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