![Rose Sangria with a Mixed-Berry Ice Ring](https://cdn.statically.io/img/www.foodandwine.com/thmb/qbW3AduVOMuJo9FZCVw7LCb_VTM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/rose-sangria-with-a-mixed-berry-ice-ring-XL-RECIPE0816-5926d76cc1764a079982dac75f06f573.jpg)
Ingredients
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1 cup blueberries
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1 cup raspberries
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1 cup sliced strawberries
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1 cup blackberries
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1/2 cup fresh currants (optional)
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Distilled water
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Two 750-ml bottles rosé
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8 ounces light rum
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8 ounces simple syrup (see Note)
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4 ounces Campari
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2 ounces fresh lemon juice
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Ice cubes (optional)
Directions
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Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
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In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.
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Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.
Make Ahead
The mixed-berry ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.
Notes
To make 8 ounces of simple syrup, combine 3/4 cup each of water and sugar in a saucepan. Boil, stirring to dissolve the sugar. Let cool before using.