Directions 5 steps | 10 Minutes
Prepare the fruit. Cut the white peach into cubes. Cut the lemon in half and slice into four thin slices. Slice all the kumquats. Slice some of the grapes and blackberries in half, if desired.
In a large clear glass pitcher or punch bowl, place the juniper berries, pink peppercorns, whole cloves, lemon slices and one sprig of rosemary. (See notes 3.)
Gently add the remaining sliced fruit to the bowl to keep it from breaking.
Pour the cold moscato wine and the tonic water. Add the ice cubes to the bowl and stir gently to mix. (See notes 4.)
Serve cold in wine glasses making sure you include fruit in every glass and decorate with some rosemary. Enjoy!
- The moscatel, moscato or muscat grape produces a sweet wine. Feel free to substitute with a sparkling moscato wine if you prefer or a pink moscato.
- Substitute fruit according to the season or availability in your area.
- If you want to mix the sangria in advance, leave the tonic water and ice cubes for the last minute adding them just before serving. This will keep the beverage slightly bubbly and fresh.
- The touch of citrus, tonic water and the juniper berries give a novel hint of gin to this sangria.