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- add 1/2 cup sugar<br> 1 cup water<br> 1/4 cup crème de cassis<br> 1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries<br> 1 (750-ml) bottle chilled dry rosé wine<br> 2 teaspoons fresh lemon juice, or to taste
- Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice.
- Cooks' note:
- Sangria keeps, chilled and covered, up to 3 days.