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White Peach & Lavender Rosé Sangria
This light, bright summertime sangria a great way to stretch a bottle of rosé for a crowd. Adding small mason jars filled with fresh cut peaches, strawberries, and lemons allow guests to add as much or as little fruit as they like. If you really want to add a special touch, make this candied lavender for a dainty and delicious cocktail stirrer.
Prep Time: 01:30
Cook Time: 00:00
1 bottle cold rosé
1 cup peach liqueur/ schnapps
1/4 cup triple sec
2 white peaches, cut into 12 slices
1 large lemon, cut crosswise into 6 slices
1 1/2 cups sliced strawberries
1/4 cup of raw sugar
4 sprigs of fresh lavender (12 if making candied lavender)
1 can club soda
1Add rosé, peach schnapps, and triple sec to a large (1 gallon) pitcher.
2Meanwhile, combine sugar and sliced strawberries. Allow to macerate (soak) for 30-60 mins.
3Add white peaches, lemon, macerated strawberries and 4 sprigs of lavender to rosé mixture.
4Allow sangria to sit for at least 30 minutes before serving. Can make up to 2 days before. Right before serving, add club soda and ice. Stir to combine and serve.
For Candied Lavender: 8 Sprigs of Lavender Egg whites, lightly whisked Sugar
- Rinse and allow lavender to air dry.
- Gently swirl into whisked egg whites.
- Coat in sugar and allow to dry on wax paper.
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