Strawberry Mango Rose Sangria
If you are not familiar with Amaro, it’s Italian for bitter. It’s bitter-sweet and syrupy, and made with a slew of different herbs, roots and botanicals. It lends a sultry earthiness and depth to this otherwise sweet sangria, using some of California’s most notorious ingredients, including the infamous California Keitt Mangoes!
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Strawberry Mango Rose Sangria
Rosé wines are totally versatile and are perfect for cold summer sangria
Makes 1 large Pitcher
Ingredients
For the Flowering Herb Mango Syrup
2-3 mango pits with flesh
1 cup water
¼ cup raw turbinado sugar
Juice and zest of 1 lemon
Handful of flowering herbs of choice
For the Sangria
2 bottles rosé wine
8 ounces of Amaro Angelino
½ cup Flowering Herb Mango-Pit Syrup*
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon orange zest
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
¼ cup mango nectar or thinned puree
1 cup fresh mango, cubed bite size
1 cup strawberries, hulled and quartered
2 pluots, pitted and cut into bit sized wedges
Handful of herbal flowers: borage, Thai basil, lemon thyme
Method
For the Flowering Herb Mango Syrup
Combine mango pits, sweetener, lemon juice/zest and flowering herbs in a small saucepan, and bring to a boil, stirring a little as it comes to a boil. Reduce heat to simmer, and let cook for about 10 minutes.
Take off heat and allow to cool completely. Strain and discard solids, and refrigerate the syrup for up to a month.
For the Sangria
In a large pitcher, stir the rosé, amaro, mango pit syrup, citrus juice/zest and mango nectar. Lightly toss in the fresh fruit, and gently stir. Chill in the refrigerator before serving. Preferable served without ice.
