1/2 cup sugar
1 cup water
1/4 cup crème de cassis
1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries
1 (750-ml) bottle chilled dry rosé wine
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.
Makes 6 to 8 drinks.