Sparkling Rosé Sangria
24 oz watermelon juice*
12 oz mint-basil syrup**
6 oz white rum or tequila
1 (750 mL) bottle of sparkling rosé wine
Mint sprigs and watermelon cubes for garnish
12 oz mint-basil syrup**
6 oz white rum or tequila
1 (750 mL) bottle of sparkling rosé wine
Mint sprigs and watermelon cubes for garnish
1.Combine all ingredients in a pitcher with ice and gently stir.
2.Pour into ice-filled wine or rocks glasses and garnish with mint sprigs and watermelon cubes.
*Watermelon Juice:Place about 5 to 6 cups of seedless watermelon cubes in a blender and purée until liquefied. Strain the juice through a fine-mesh strainer and discard the solids.
**Mint-Basil Syrup:Bring 1 cup sugar and 1 cup water to a simmer in a saucepan and stir until the sugar is dissolved. Remove the pan from the heat and add about 10 fresh basil leaves and about 10 fresh mint leaves. Allow the mixture to cool; refrigerate overnight before using.