Way back when I was a college kid, sangria was new and exotic—like fondue. And crêpes. Admittedly, I liked sangria better than either of those ’70s throwbacks. I prefer it made with my favorite summer sipper, rosé. You can add whatever fruit you like or have on hand. For the ﬁzzy part—you gotta have ﬁzz—I like those ﬂavored sparkling waters, like LaCroix, but you could also double down and use a sparkling wine like prosecco. Be sure to serve it in a clear glass pitcher or decanter, so all can behold the pretty pinkness of your Sandbar Sangria.
2 (750-ml) bottles dry rosé wine, chilled
2 peaches, peeled and sliced
1 pt. blueberries
1 qt. strawberries, hulled and cut in half
1 liter sparkling water, flavored seltzer, or sparkling wine
Place rosé, strawberries, peaches, and blueberries in a bowl and mix well. Cover and refrigerate for 1 hour. Stir in sparkling water before serving.
Host: Robin Sussingham
Producer: Dalia Colón