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New Hampshire raspberries, Maine blueberries and Georgia peaches give this sangria a crisp, fresh taste. A rosemary simple syrup gives a savory bite to the sweet fruit.

(Yeah, yeah. It’s not 5:00 p.m. yet but it’s a holiday.)

red white and blue sangriaWhat you need:

  • 1/2 c water
  • 1/2 c pure cane sugar
  • 2 lg fresh rosemary sprigs
  • 5 peaches
  • 1 750 ml bottle chilled white wine
  • 2 c chilled lime sparkling water
  • 1/2 c Grand Marnier
  • 2 limes
  • 1/2 c fresh raspberries
  • 1/2 c fresh blueberries

What you do:

  • In sm saucepan add sugar, water and rosemary.
  • Bring to boil and reduce heat to simmer.
  • Sitr occasionally until sugar has dissolved.
  • Strain, reserving liquid.
  • Cool completely.
  • Add liquid and 3 peaches to blender.
  • Puree until smooth.
  • Pour puree into glass pitcher.
  • Juice 1 lime and add to puree.
  • Add wine, Grand Marnier and club soda.
  • Add juice of 1 lime.
  • Slice remaining peaches and lime.
  • Add remaining fruit to wine mixture.
  • Stir to blend.
  • Refrigerate until ready to serve.
  • Ladle sangria and fruit into drinking glass.
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