Who says rosé is just for summer? Mix some with tart-sweet seasonal fruit (best friends apple, pear, and cranberry), warm spices, zingy ginger, and brandy for a perfectly moody winter sangria. The infused ice cubes are optional, but since they are made with wine, they'll help prevent your sangria from getting diluted. Plus, they are gorgeous and will impress your guests all throughout the fall and into the festive holiday season. Just remember to be patient and make this ahead of time! The longer you let everything sit together and chill, the deeper the flavor gets. If you don’t drink alcohol, try this with cranberry- or berry-flavored sparkling water instead.
1 (750 ml) bottle of rosé, such as LVE
3 cups cranberry juice
¾ cup brandy
6 tablespoons maple syrup
4 tablespoons lemon juice, divided
1 red apple, cored and thinly sliced
1 medium green pear, cored and thinly sliced
2–3 fresh or frozen cranberries per ice cube
1 cinnamon stick
1 star anise
1 sprig of rosemary, plus more leaves for the ice cubes
1 (about 1-inch) piece of ginger, peeled and finely julienned
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