Rosé Sangria

2015-10-26
  • Yield : 12 to 14 servings
  • Cook Time : 5m
  • Ready In : 5m
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Ingredients

  • One 750-milliliter bottle sweet rose
  • One 200-milliliter bottle brandy
  • 8 ounces kumquat, sliced in half
  • 4 cups red grapes, sliced in half
  • 6 rings dried pineapple

Method

Step 1

Add the rosé and brandy to a large pitcher. Add the kumquats, grapes and pineapple rings. Refrigerate for at least 3 hours and up to overnight.

Step 2

Serve in chilled white wine glasses.

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