Pineapple Rose Sangria
Jenné Claiborne shares this Pineapple Rose Sangria recipe from her cookbook, Sweet Potato Soul.
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Cooking tools:
- Fine-mesh sieve
- Pitcher
- Mason jar
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Glass
- Stove
- Refrigerator
Ingredients
- 1 cup cane sugar
- ½ cup rose water*
- ½ pineapple, chopped into small chunks
- 2 cups strawberries, chopped into small chunks
- ½ cup brandy (I use Martell)
- ½ cup Rose Simple Syrup (recipe follows)
- 2 (750 ml) bottles Pinot Grigio or other dry white or rosé wine
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