Easter Rosé Sangria

Enjoy a refreshing Spring sangria, perfect for complimenting an Easter meal.

Ingredients
1, 750mL bottle rosé (lighter style, Pinot Noir rosés work well)
¼ cup Cointreau
¼ cup simple syrup or agave
¼ cup blood orange juice (Can sub for grapefruit juice if blood oranges are unavailable)
Club soda
Garnishes: citrus and herbs of choice, leave extra garnish for serving

For this recipe, we're showcasing the last of our yummy, Winter citrus – blood orange, ruby red grapefruit, lemon – with rosemary and mint.

To Make:

1. Combine Cointreau, blood orange juice and simple syrup in the bottom of a large pitcher and mix well.
2. Add ice all the way to the top of the pitcher and wedge in fruit and herbs at desired spots.
3. Pour in your rosé, leaving room at the very top for club soda. Gently stir.
4. Refrigerate for 1-2 hours.
5. Prior to serving, top with club soda for added fizz.

When you pour it into glasses to serve, be sure to add garnishes in the glass for the finishing touch!