“La Vie en Rose”

Rosé Sangria with a Mixed-Berry Ice Ring

Justin Chapple, Food & Wine’s resident Mad Genius, uses a Bundt pan to make the ice ring for his delicious rose-and-rum sangria.


  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup sliced strawberries
  • 1 cup blackberries
  • 1/2 cup fresh currants (optional)
  • Distilled water
  • Two 750-ml bottles rosé
  • 8 ounces light rum
  • 8 ounces simple syrup (see Note)
  • 4 ounces Campari
  • 2 ounces fresh lemon juice
  • Ice cubes (optional)


  1. Layer the berries in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight.
  2. In a large punch bowl, stir 
the wine with the rum, simple syrup, Campari and lemon juice. Refrigerate until chilled, about 45 minutes.
  3. Fill a large bowl with very 
hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto 
a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice.

MAKE AHEAD:   The mixed-berry ice ring can be frozen for up to 3 days. The sangria can be refrigerated overnight.

NOTES:   To make 8 ounces of simple syrup, combine 3/4 cup each of water and sugar in a saucepan. Boil, stirring to dissolve the sugar. Let cool before using.