ZINFANDEL ROSÉ SANGRIA
- 2 bottles Zinfandel Rosé
- 1 cup dried apricot
- 1/4 cup blackberry simple syrup
- 1 1/2 cup blackberries
- 2 shots triple sec (optional)
- 1 bottle dry sparkling wine.
Put all of the fruit into a large pitcher. Add remaining ingredients through the optional triple sec. Let macerate several hours.
For serving, fill a glass 1/2 full with ice, pour sangria to the top of the ice, and add a spoonful of fruit. Top with sparkling wine and serve.