Nothing says summer like a nice cold pitcher of sangria. And what flavors could encapsulate the season better than strawberry, basil, and, the unofficial wine of summer, rosé? This easy two-step recipe courtesy of chef Helene Henderson, owner of the celeb-favorite SoCal eatery Malibu Farm, plucked from the pages of her new cookbook Malibu Farm Cookbook ($27; amazon.com), brings a bright, fruity twist to the classic, and doubles down on the booze with a splash of brandy and orange liqueur. All you need to do is mix up the ingredients, pour the blend over ice, and enjoy. Read on for the full breakdown. Cheers!
1 lb fresh strawberries, quartered
2 oranges, sliced
3 bottles of rosé
½ cup brandy
½ cup orange liqueur (try Cointreau Triple Sec, $22/ 375 ml; astorwines.com)
½ cup simple syrup
1 cup fresh basil leaves
1. Combine all ingredients in a 6-quart container. Cover and chill 2 hours before serving.
2. Pour sangria into a class pitcher and serve over ice.