Rosé Sangria with a Mixed-Berry Ice Ring

Be the first to rate & review!

Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make the ice ring for his delicious rosé-and-rum sangria. Slideshow: More Sangria Recipes

By

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Rose Sangria with a Mixed-Berry Ice Ring — Photo: © John Kernick

Active Time:

30 mins

Total Time:

1 hr 15 mins

Yield:

8 to 10

Cook Mode (Keep screen awake)

Ingredients

1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1 cup blackberries
1/2 cup fresh currants (optional)
Distilled water
Two 750-ml bottles rosé
8 ounces light rum
8 ounces simple syrup (see Note)
4 ounces Campari
2 ounces fresh lemon juice
Ice cubes (optional)

Directions

Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.
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.