Cherry and White Peach Rosé Sangria with Rum
Summertime Rosé Sangria. A refreshing and delicious sangria made with white peaches, two kinds of cherries and rum.
Ingredients
- 2 cups white peaches
- 2 cups cherries I used 1 cup dark sweet, 1 cup rainier
- 8 ounces white rum I used Koloa
- 2 ounces orange liqueur I used Cointreau
- 1-2 ounces simple syrup*
- 1 750 ml bottle Rose Wine well chilled
- Sparkling Lime soda water
- Ice
- 10-12 Lime slices
- Fresh mint sprigs
Instructions
- Pit the cherries and slice in half
- Slice peaches, remove pits then slice into one inch pieces
- Combine cherries and peaches in large pitcher
- Add in the rum, liqueur, and simple syrup. Stir
- Add in the whole bottle of rose wine. Chill for at least 4 hours
- When ready to serve: add ice, sparkling lime water, lime slices. You can add half the lime slices to the pitcher and a lime slice in each glass. You can either add a can ( 12 ounces) of the soda water to the pitcher or top off each glass with a few ounces. Up to you.
- Divide amongst glasses, garnish with lime and mint
Notes
I always have a bottle of simple syrup in my fridge for cocktails. I make mine a little richer than the usual 1:1 ratio of water to sugar. You can use 1:1 or 1.5 cups sugar to 1 cup water or even go really strong with 2 cups sugar to 1 cup water. Depends on how sweet you want it. Add the sugar and water to a sauce pan, bring to a simmer and stir well until sugar is dissolved. Transfer to a resealable jar and chill completely before using.