Ingredients

The following ingredients have 7 Servings
  • 1 bottle dry rosé ((substitute 3 3/4 cups pink lemonade for mocktail))
  • 1 cup sugar
  • 1 cup water
  • 1 whole vanilla bean, (split)
  • 12 ounces blueberries
  • 6 ounces raspberries
  • 6 ounces blackberries
  • 1/2 cup white rum ((omit for mocktail))
  • 2 cups unsweetened berry-flavored sparkling water ((or substitute regular sparkling water), chilled)
  • Sangria pitcher, small saucepan, small mesh strainer

Instruction

  • Make a vanilla simple syrup. Start by splitting the vanilla bean in half with a knife. Leave one end attached.
  • In a saucepan, combine the sugar and water and heat until the sugar has completely dissolved. If you like a less sweet sangria you can use 3/4 cup of sugar instead. Add the vanilla bean and continue to simmer for an additional 5 minutes. Allow the syrup to cool to room temperature before adding to the sangria.
  • Rinse and clean the berries, then place them in the bottom of the sangria pitcher.
  • Pour in the rum and rosé. Strain the vanilla simple syrup though a fine mesh strainer, then add it to the pitcher. You can add the vanilla bean to the pitcher as well for a stronger vanilla flavor. Place sangria in the refrigerator to chill for 2 hours up to overnight. Just before serving, add the sparkling water. Serve.
  • NOTES: If you plan on serving right away, be sure that the rosé and berry sparkling water have been chilled ahead of time. If serving for Passover, make sure your liquors are certified kosher for Passover. If gluten free, make sure your rum is certified gluten free.