Rosé sangria recipe from the new Earls cookbook

A refreshing summer sipper from Earls' 40th anniversary cookbook

Image for Rose sangria recipe from Earls The Cookbook

The Earls restaurant chain will be celebrating its 40th year in Canada this month and to celebrate the momentous occasion, they’ve put together a revised anniversary edition of its bestselling Earls The Cookbook

Sangria’s are one of the world’s most popular wine-based cocktails for good reason, so for its sangria, Earls sticks to the classic Spanish tradition of macerating real fruit in brandy and wine with a contemporary rosé twist.

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Earls The Cookbook (Anniversary Edition) is set to release on June 14. Pre-orders can be now be placed online

Rosé sangria

4 cups rosé wine
16 fl oz white cranberry juice
3 fl oz fresh lemon juice
3 fl oz pomegranate juice (we use POM Wonderful)
3 fl oz Aperol
3 fl oz Chambord
10 thin apple slices
6 Lemon wheels

In a large pitcher, combine all ingredients andrefrigerate for 24 hours.

Place ice cubes in wine glasses.

Pour the sangria into the glasses, making sure toinclude pieces of fruit.

Makes 8 servings