• Recipe

    • For the honey lavender syrup:

      • ¼ cup of honey
      • ¼ cup of water
      • 1 tablespoon of dried lavender

      For the sangria:

      • 1 cup of blueberries
      • 4-6 apricots, pitted and sliced
      • 1 bottle of rosé
      • 1 liter of club soda

      **It is best to make this several hours or a day before serving so the flavors have time to develop.

  • The Prep

    • Make the honey lavender syrup:

      • Place the honey and water into a small saucepan and bring to a boil while whisking. Add the lavender, and lower to a simmer. Cook for about 5 minutes until the mixture thickens slightly.
      • Remove from the heat and strain the mixture into a heatproof container (such as a mason jar). Allow the syrup to cool to room temperature before making the sangria.

      Assemble the sangria:

      • Add the blueberries and apricots to a large pitcher, then pour in the bottle of rosé.  Add the honey lavender syrup, and place in the fridge to allow the flavors to blend.
      • Right before serving, add the club soda to the sangria.
      • Pour into individual glasses over ice.