TCM Classics — This recipe originally ran on the site way back in 2013, but we love it so much we decided to share it again, just in time for this year’s Thanksgiving festivities.
We’re grateful that the holidays are finally here. We hope you’ve enjoyed pulling a few of your favorite healthful Thanksgiving recipes from this month’s stories, whether Chef Citrin’s roasted sprouts or Eyeswoon’s baked delicata squash.
At our recent lunch with Kitchen Mouse, throw by pals and creative gals, Jenni Kayne and Kimberly Muller, guests enjoyed this refreshing cocktail made by Kimberly herself. This Thanksgaria is light enough to match the giant spread, but rich with harvest season flavors.
You can easily throw this cocktail together for guests on Thursday or save this recipe for a holiday open house – cheers!
Rosemary Rosé Sangria
1 bottle dry rosé
1 cup fresh orange juice
juice of 2 limes
1 1/2 cups sparkling sweet cider
rosemary sprigs, for garnish
Reserve some sliced persimmons and freeze them to add at last minute.
Mix remaining ingredients, except for rosemary and ice, and refrigerate for at least 2 hours.
Prior to serving, add ice and garnish each glass with a quarter slice of frozen persimmon and rosemary swig.
Also try versions of this recipe with Pressed Juicery’s Apple Cinnamon Persimmon or Pineapple Pear Ginger Mint in the mix!