¼cupsugarpreferably superfine but granulated is fine
¼cupChambord or other berry liqueur
2cupssliced strawberries
2cupsblackberries
1cupraspberries
1cupwhite grape juice
1bottle dry white winesuch as sauvignon blanc
1750 ml bottle sparkling rosé
½cupsmall fresh basil leaves
Instructions
In very large pitcher (or you can do this in a large bowl, and then divide it into two pitchers), combine the sugar and Chambord, and allow the sugar to dissolve. Add the strawberries, blackberries, and raspberries, toss to combine, then add the white grape juice and white wine. Refrigerate for 2 to 8 hours.
Just before serving add the sparking rose and basil. Serve in pretty glasses, such as these generously sized wine glasses, making sure some berries and basil get into each glass.
Notes
In this recipe the featured wines are a sparkling rosé plus a bottle of dry white wine. You can subsitute a straight up champagne or prosecco or cava or any other sparkling wine you like for the rosé. Don’t use the priciest bottles of bubbly in a sangria recipe; there are a lot of other flavors going on, so save the fancy stuff for drinking straight up. There are a lot of perfectly fine inexpensive sparkling wines out there. Just make sure you pick a dry one. There is usually some sugar and fruit juice in the drink (as there is in this recipe), so you don’t want things to get too sweet.