Reserve half of the sliced strawberries and blueberries. Place in a covered container and chill until serving time.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Berries and wine make for the perfect pairing in this summer sangria recipe! Garnish with frozen berries to keep your drink cold in the hot summer sun.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 container(s) (1-lb.) Hy-Vee Short Cuts strawberries, cut into slices, divided | ||
| 1 pt. fresh blueberries, divided | ||
| 1 bottle(s) (750-ml.) Fleur De Mar rosé | ||
| 4 oz. Chambord | ||
| 4 oz. agave nectar | ||
| 12 oz. Hy-Vee tonic water, chilled |
Things To Grab
- Large pitcher
- Ice
Directions
Combine rosé, Chambord and agave nectar in a pitcher. Add strawberries and blueberries; stir to combine. Refrigerate at least 2 hours or up to 24 hours.
To serve, strain mixture; discard fruit. Add reserved strawberries and blueberries and tonic water; stir gently. Serve in ice-filled glasses.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 31g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%