Rosé Sangria with Blueberries and Nectarines
Make this recipe at the height of the summer, when fruits are delicious!
When you go to buy fresh blueberries, look for ones that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn't an indicator of maturity but color is-berries should be deep purple-blue to blue-black. Reddish berries aren't ripe, but you can use them in cooking. Avoid blueberries that look soft or shriveled or have any signs of mold. If you see juice stains in a container of blueberries, it means the fruit might be bruised.
Refrigerate fresh blueberries as soon as you get them home, either in their original plastic pack or in a covered bowl or container. Be sure to wash your berries before you start snacking, and eat them within 10 days of purchase (that's the easy part!).
Combine all ingredients in a large pitcher. Stir until sugar dissolves. Cover and refrigerate at least one hour and up to one day. Pour into glasses with some of the fruit and serve.
1 bottle (750 ml) fruity rosé wine
¾ pound fresh blueberries
2 nectarines, pitted and thinly sliced
1 cup white grape juice
1/3 cup Triple Sec
1 tablespoon sugar
2 whole cloves
2 cinnamon sticks lime