Sangria is typically drunk in Spain, but this recipe uses rose wine and Cointreau, both French ingredients. Delicious at the end of a long summer day! —Lauren Shockey
orange, peeled, segmented and halved
strawberries, hulled and quartered
seedless green grapes, halved
750-ml bottle of rose wine
Cointreau or other orange flavored liqueur
The juice of one lemon
In This Recipe
Combine all ingredients in a large bowl and chill in the refrigerator for three hours. Add three cups ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine.
Lauren Shockey is a New York City-based food writer and author of the cookbook Hangover Helper as well as the culinary memoir Four Kitchens. Previously the restaurant critic at the Village Voice, she has written for such publications as The New York Times, Travel + Leisure and the Wall Street Journal.