Rosé Grapefruit Sangria

photo by Molly Rundberg

1 -750 ml bottle dry Rosé such as Mulderbosch

3 oz Cointreau

3 oz golden rum

1 cup grapefruit simple syrup (see recipe below*)

2 tablespoons lime juice

1 green apple, finely chopped

2 cups seltzer (sodium free)

2 cups strawberries, hulled and chopped

Combine the first six ingredients  in a glass pitcher and chill in refrigerator at least one hour, add strawberries and seltzer just before serving and pour sangria over ice in glasses.

*Grapefruit Simple Syrup–

-Place 1 cup grapefruit juice with 1 cup sugar simmered in a small pot over medium heat, until sugar dissolves, let cool.

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