Blueberry Rosé Sangria
The town of Edison is a mere mile down the road. When in doubt about a rosé sangria, ask owner John DeGloria of Slough Food, the local wine shop and delicatessen. Start with a Washington State rosé (Charles & Charles), and simply keep the theme going with Rainier cherries, Whatcom county raspberries, Wenatchee peaches . . . and fresh Bow Hill Blueberries. Thank you John!
Yield: 5-6 servings
Prep: 10 minutes
Chill: 1 day
1 bottle of rosé
½ cup each of Bow Hill Blueberries, Rainier cherries, raspberries and sliced peaches (may use fresh or frozen depending on season)
Let rest overnight for the flavors of the juice to meld with the wine. Serve chilled with the fruit.