For Your Post-Labor Day Celebrations What’s cooking? Summer Fruit Rosé Sangria

The Kitchen Goddess has worked herself into what in the South we call a “tizzy” over this post. It was supposed to be short and easy – a simple sangria for the Labor Day celebration. And now of course, Labor Day is over, but do not tell me you can’t find a way to celebrate something. The weekend? The still-warm weather? The start of football season?

Back to the sangria, the KG found herself overwhelmed with choices. For starters, which wine? Red felt too hot. White? Well, the KG had already posted her favorite white sangria, which you’ll find here. That left rosé. Over the years, rosé has unfairly gotten a reputation for being a sweet wine, but there are literally hundreds of really nice, dry rosé wines, and many are very nicely priced for this purpose. So that’s what we’re going to use today.

A tiny tidbit of trivia: According to Wikipedia, rosé may actually be the oldest type of wine. Evidence of winemaking goes back as far as 8000 years ago, in ancient Georgia (the country, not the state, though my friends in the state may claim to have been drinking that long). As I understand it, the earliest methods left the skins in contact with the juice for up to 3 days. And that, my friends, is how you make rosé.

So you have the wine, and now you have to add something. Again, too many choices. Your basic sangria contains wine, fruit, and some type of liqueur (most often Triple Sec or Cointreau). Beyond those, I found any number of other liquids in what the authors called “sangria”: rum, gin, port, brandy, various fruit juices, and simple syrup. Some also threw in cinnamon sticks, mint, or citrus rinds to enhance the flavor. Finally, some recipes added sparkling water at the end. The mind reeled...

I did find an interesting recipe – which I’ll share here – but once I made it, my hubby pronounced it “too alcoholic.” Hrmph. Probably because of the gin. I’ve tasted it today – after giving it a night in the fridge – and it’s really quite good; but there is the gin. Even after adding a bit of sparkling water, the Kitchen Goddess noticed a kick. So if you think you’d prefer a version that won’t have your friends falling asleep on your couch, I’ve come up with another, simpler concoction with more fruit and no gin.

First, the recipe with gin. I’ve already modified it because it called for Campari, which I don’t like. And the mixologist serves it with fruit juice ice cubes, which I found to be a little too precious – also too much work.

Kitchen Goddess note: Both of these recipes call for simple syrup. In fact, many cocktails and most sangrias call for simple syrup. It’s so simple, you should just keep some in your fridge. It’s also useful for sweetening iced tea or lemonade – no need for extended stirring to get the sugar to dissolve. To make simple syrup, combine equal parts sugar with cold water (measuring by volume, which is reasonably accurate, you want ½ cup sugar to ½ cup water, or 1 cup sugar to 1 cup water, etc.) in a small saucepan. Set over medium-high heat and stir just until the sugar dissolves. When the mixture reaches a simmer, turn off the heat and set the pan aside. Pour the mixture into a sterile jar and it will keep in the fridge for at least a month. (Remember, sugar is used as a preservative, so if your jar is clean, it should keep indefinitely.)

Rosé Sangria

Adapted from Troy Sidle, a bartender and bar designer based in New York City, as seen on the food site, TastingTable.com.

Serves 6.

½ cup gin
3 tablespoons St. Germain liqueur (or Campari, if you prefer)
8 slices of peel from a grapefruit, 1 inch wide and 2-3 inches long (use a vegetable peeler)
8 slices of peel from a lemon, same as above
½ cup raspberries
1½ cups strawberries, hulled – ½ cup quartered and 1 cup sliced into rounds
2 tablespoons simple syrup
1 bottle dry rosé wine (750 ml)
1 nectarine, thinly sliced
Sparkling water
Garnish: mint sprigs

In a small bowl, stir the raspberries, the quartered strawberries and the citrus peels into the gin and the St. Germain. Muddle (crush) the berries to add their juices into the other liquid. Refrigerate at least 2 hours or overnight.

Once the fruit-infused gin mixture has had time to mellow, strain out the berries and peels and add the remaining liquid to a large pitcher along with the 2 tablespoons of simple syrup and the wine. Cover with cellophane wrap and allow the ingredients to get to know each other overnight in the fridge. Stir in the sliced strawberries and the nectarine. Serve over ice with a splash of sparkling water.

Kitchen Goddess note: The above mixture is relatively high in alcoholic content, so you may want to suggest that your guests treat it as a cocktail instead of a wine punch, drinking sparingly. Alternatively, you can go with the following, which is fruity and refreshing, yet lower in alcohol.

Summer Fruit Rosé Sangria

Serves 6.

1 ripe peach, peeled and diced
1 teaspoon juice and 8 slices of peel (about 1 inch wide, 2-3 inches long) from 1 Meyer lemon
2 tablespoons St. Germain liqueur
2 tablespoons simple syrup
1 bottle dry rosé wine (750 ml)
1 sliced nectarine
½ cup sliced strawberries (hull removed)
Garnish: mint sprigs

In a small bowl, muddle together the peach, the lemon juice and the peel with the St. Germain liqueur, and set aside for 2-3 hours.

Separate the lemon peels and reserve, then strain the muddled peach from the liqueur. (There’s no further use for the peach, but I’m sure you can find something to do with it. It’s quite yummy.)  In a large pitcher, stir together the simple syrup, the wine, and the peach-infused liqueur. Add the peels to the wine mixture, along with the nectarine slices and the strawberries. Refrigerate 2-3 hours and serve over ice with mint garnish.

The Wines

I used two wines for these concoctions, one from Italy and one from France. The first was a rosato from Tuscany, Salcheto’s 2014 Obvius.





 The second was a 2014 Cœur Estérelle Côtes de Provence rosé. Both were dry and somewhat fruity; both cost less than $14.




And now the KG is off to enjoy the fruits – and spirits – of her labors. Happy Wednesday, all!