Delicate and dry, this Rosé and Vermouth Sangria is the epitome of spring romance. Enjoy this Rose Sangria Recipe throughout the warm months ahead!
750 ml Quady North Rosé
375 ml Vya Whisper Dry
2 cups lychee juice
2 cups cava
¼ cup Rose petal simple syrup
Fresh rose petals
Rose buds and fresh mint leaves for garnish
1. In a large pitcher, combine Quady North Rosé, Rose petal simple syrup, Lychee juice, Vya Whisper Dry and fresh rose petals. Stir.
2. Refrigerate Sangria for 2-3 hours.
3. Serve in a rock glass over one large cube of ice.
* Rose petal simple syrup
1/2 cup sugar
1/2 cup water
10-15 rose petals
Combine over heat. Stir until dissolved into syrup. Turn off heat. Add rose petals. Let stand for 25 minutes. Strain.