RECIPE

© Wendell Webber

Vino Francesca

• Recipe by Gary Sullivan

Rocca Kitchen & Bar, Boston

Sullivan created this food-friendly sangria around Rocca's house rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1/3 cup honey
2. 1/3 cup boiling water
3. 15 sage leaves, plus more for garnish
4. One 750-milliliter bottle rosé
5. Ice
6. Lemon twists, for garnish

Directions

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.