Vino Francesca

Gary Sullivan of Rocca Kitchen & Bar in Boston created this food-friendly sangria around Rocca's house rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.


Slideshow:  More Sangria Recipes


  • Servings: 6 drinks

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  • 1/3 cup honey
  • 1/3 cup boiling water
  • 15 sage leaves, plus more for garnish
  • One 750-milliliter bottle rosé
  • Ice
  • Lemon twists, for garnish

How to make this recipe

  1. In a small, heatproof bowl, stir the honey into the boiling water until dissolved. Add the 15 sage leaves and muddle them with a wooden spoon. Let the syrup cool slightly, then strain it into a pitcher, pressing hard on the sage leaves. Pour in the rosé and stir well. Serve the sangria in wineglasses over ice, garnishing each glass with a lemon twist and sage leaf.

Contributed By Photo © Wendell Webber Published October 2007

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