Fourth of July

Cherry Sangria

June 22, 2010
Author Notes

This is a variation on the bowle recipes that I have been experimenting with this week. Instead of a white wine, here I am using a rose. When I first made this I used kirsch, but have switched to a rum instead. —Sagegreen

  • Serves 4
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 orange, sliced
  • 2 large white peaches, peeled and sliced
  • 1/2 pound Rainier yellow cherries, pitted
  • 1/8 cup organic cane sugar, to taste
  • 2 teaspoons peeled, grated ginger
  • 1 ounce Cointreau
  • 2 ounces light rum
  • 750 ml bottle of "rosey" rose wine
  • 10-12 ice cubes
  • sprigs of pineapple sage, lemon verbena or spearmint
In This Recipe
  1. In a large glass pitcher (with a cover) add all the fruits. Sprinkle with sugar. Stir in the ginger.
  2. Pour in the wine. Swizzle in some bruised herbal sprigs, but reserve some for garnish.
  3. Chill for at least 6 hours or overnight.
  4. Add ice, and serve in wide-brimmed wine glasses with some of the fruit. Use cocktail spears or tooth picks to enjoy eating the fruit. Garnish with your choice of herbal sprig.

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