If you’re a wise person, you have declared this summer as the season of rosé (and hopefully caftan) season, much like myself, but there’s nothing wrong with wanting to switch things up…and that’s when you introduce rosé sangria into your life. The idea for this came about when Boqueria (a fabulous tapas mini-chain in New York and elsewhere) posted a recipe for a blackberry-centric sangria, and while I loved the ingredient list the actual recipe seemedd a bit…involved. So I borrowed some ingredients from their recipe and put my simpler spin on it and Michael has declared this to be the best sangria he’s had all summer.
Naturally, I need to share this with you. You should make it immediately, and that’s all I’m going to say about it.
makes 4-5 glasses of sangria (approximately)
- 1 bottle rosé
- 6 oz blackberries, rinsed
- 1 lemon, sliced
- 1/4 cup cachaça
- 3-4 sprigs mint
- Splash of St. Germain
- 1 TBSP of lemon verbena simple syrup (recipe here)
Take about half of the blackberries (especially any that may be softer) and muddle them in the bottom of a pitcher. Add the remainder of the ingredients to the pitcher, stir well to combine, and chill for at least two hours prior to serving.