It may be cliché by now, but we still can't get enough rosé. Whether it's frozen into ice pops, bottled in a 40 or churned into ice cream, we'll take it however it comes. That's why we've made it the star of the sangria recipe we'll be making for the rest of the summer.
Playing off the delicate flavors of the wine, we add grilled stone fruit and a rose syrup for a punch of caramelized and floral notes. A splash of peach brandy at the end gives it an extra-fruity spirit.
The best part of this recipe is how easily it can be altered. We let the mixture steep overnight to allow the flavors to marry, but if you're in a pinch, you can stir it together right before serving (if you do it this way, try using sparkling rosé). You can also play with other flavors in the syrup, like lavender or vanilla. Finally, use the brandy as your gauge of booziness. We won't tell if you add an extra splash.
To learn more, read "Pitch(er) Perfect."
Charred Peach Rosé SangriaRecipe from the Tasting Table Test Kitchen
Yield: 9 cups
Prep Time: 20 minutes, plus cooling time and overnight steeping
Cook Time: 15 minutes
Total Time: 35 minutes, plus cooling time and overnight steeping
4 medium (1½ pounds) peaches, halved and pitted
3 medium yellow plums, halved and pitted
1 cup cherries, stemmed and pitted
½ cup sugar
½ cup water
1 teaspoon lemon zest
½ teaspoon rose water
Pinch kosher salt
One 1-liter bottle rosé
¼ cup peach brandy
Ice, for serving
1. Light a grill. Place the peach and plum halves on the hottest portion of the grill and cook, flipping once, until lightly charred but still firm, 6 to 8 minutes. Add the cherries to the grill for the last 2 minutes, turning them as needed until lightly charred. Transfer all the grilled fruit to a plate to let cool. Then roughly chop.
2. In a small saucepan over high heat, combine the sugar and water. Cook until the sugar has dissolved, 2 minutes. Then, remove from the heat and add the lemon zest, rose water and salt. Let cool completely.
3. In a large 2-liter pitcher, combine the chopped fruit and syrup with the rosé and peach brandy. Cover and refrigerate overnight to steep. The next day, add ice and serve.
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