Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make the ice ring for his delicious rosé-and-rum sangria. Slideshow:  More Sangria Recipes 

August 2016

Gallery

Credit: © John Kernick

Recipe Summary test

active:
30 mins
total:
1 hr 15 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.

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  • In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.

  • Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.

Make Ahead

The mixed-berry ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.

Notes

To make 8 ounces of simple syrup, combine 3/4 cup each of water and sugar in a saucepan. Boil, stirring to dissolve the sugar. Let cool before using.

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