Rosé Sangria with a Mixed-Berry Ice Ring

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 

Rose Sangria with a Mixed-Berry Ice Ring
Photo: © John Kernick
Active Time:
30 mins
Total Time:
1 hrs 15 mins
8 to 10


  • 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)


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

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

  3. 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.


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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