Ingredients
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1 cup Blueberries
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1 cup Raspberries
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1 cup sliced Strawberries
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1 cup Blackberries
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½ cup fresh Currants
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Distilled Water
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Two 750-ml bottles Rosewater
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8 oz light Rum
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8 oz simple Syrup
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4 oz Campari
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2 oz fresh Lemon Juice
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Ice Cubes
Directions
Steps
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1
Done
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Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight. |
|
2
Done
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In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes. |
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3
Done
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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. |
