TCM Classics — This recipe originally ran on the site 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 the site, whether two Michelin-starred Chef Josiah Citrin’s roasted sprouts or Eyeswoon’s baked delicata squash.
Guest enjoyed this festive sangria during our recent lunch with Kitchen Mouse, throw by pals and creative gals, Jenni Kayne and Kimberly Muller.
This T’hanksgaria’ is light enough to match the giant spread, but rich with harvest season flavors. Try it with Avaline’s organic, vegan-friendly Rosé. (Get 15% off six bottles right now with code CHALKBOARD)
You can easily throw this cocktail together for guests on Thursday or save this recipe for a holiday open house – cheers!
Rosemary Rosé Sangria
Ingredients:
1 bottle dry organic rosé
1 cup fresh orange juice
juice of 2 limes
sliced persimmons
1 1/2 cups sparkling cider
ice
rosemary sprigs, for garnish
Directions:
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.
