TOTAL TIME: 4 hours (including freezing ice cubes)
A little sweet and very refreshing, this will be your drink of the summer.
Song of the summer? The drink of the summer is more important. Meet your new favorite sangria, using rosé—like John's LVE wine if you want—infused with fresh berries, stone fruit, citrus, grapes, and mint for a refreshing and just-sweet-enough cocktail. But what takes this drink to the next level is the ice. There's nothing worse than ice melting and diluting your drink, which is why I make these berry-rosé infused ice cubes. As they melt they'll just add even more wine and berry delicious flavor to your drink. Tip: Double the batch if you want to make a big pitcher for a party. And if you don't drink alcohol, you can use sparkling water, kombucha, or even juice with these cubes, too!
1. Make space in your freezer to lay an ice cube tray flat (most trays have a 12-cube capacity, and silicone is the easiest to get the cubes out of). Using ½ cup of the berries, place two raspberries and a mint leaf into each compartment of the tray. Carefully pour the rosé over the berries and mint and freeze the tray until the cubes are solid, at least 4 hours. (Sometimes wine takes a little longer to freeze so overnight is also great.)
Make the sangria
2. While the ice cubes are freezing, in a small pitcher combine the remaining 2 cups rosé with the grape juice and triple sec, and then add the grapes, nectarine, remaining ½ cup of raspberries, and cinnamon stick. Refrigerate as long as you freeze the cubes (preferably overnight) to let the flavors meld.
3. Divide the raspberry ice cubes among six 12-ounce glasses or nine 8-ounce glasses (pictured above), then divide the remaining ½ cup fresh raspberries among the glasses. Fill each glass with sangria, dividing the macerated fruit from the pitcher among the glasses; discard the cinnamon stick. Garnish generously with mint and a thin orange wheel.