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Rosé Sangria

We use a lively rosé to create a flavourful and flexible sangria that helps reduce food waste by using any seasonal berries you have on hand. This mix can be made in advance by combining all ingredients except soda and herbs in a lidded container or jar and storing in the fridge (up to 48 hours).

3 oz brandy
3 oz Orange Simple Syrup
1½ cups (375 mL) chopped fresh berries (any combination of blueberries, strawberries, raspberries, blackberries)
750 mL bottle dry, robust rosé wine (such as a Spanish Rosado)
1 lemon, sliced into half-wheels
1½ cups (375 mL) cranberry juice
1½ cups (375 mL) soda water, or lemon-lime soda
8 sprigs fresh mint, basil, rosemary or thyme, for garnish  

1. Add brandy, simple syrup, fresh berries, lemons, wine and cranberry juice to a pitcher. Top with soda. Stir to mix.
2. Fill glasses with ice and pour in sangria, evenly distributing fruit.
3. Garnish each with herbs.

Serves 6 to 8
Orange Simple Syrup
To a heatproof container, add 1 cup sugar and zest of 1 orange. Add 1 cup boiling water and stir to dissolve. Allow to cool. Cover and refrigerate in an airtight bottle or container for up to 14 days.

Makes 1½ cups (375 mL).