Spirits Sangria Rosé Sangria with a Mixed-Berry Ice Ring Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 8 to 10 Ingredients 1 cup blueberries 1 cup raspberries 1 cup sliced strawberries 1 cup blackberries 1/2 cup fresh currants (optional) Distilled water Two 750-ml bottles rosé 8 ounces light rum 8 ounces simple syrup (see Note) 4 ounces Campari 2 ounces fresh lemon juice Ice cubes (optional) Directions Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight. 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. Rate it Print