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If you’re going to bring it, you need to bring it properly. This sangria recipe does it right.
  • 1 bottle Rosé Wine
  • ¼– ⅓ cup Rose petal simple syrup (see below)
  • ¼ –⅓ cup Elder Flower Liqueur (such as St. Germaine)
  • 1–2 tablespoons fresh wild rose petals (washed) for garnish
  • Handful fresh mint leaves for garnish
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  • Rose Petal Simple Syrup
  • 1 cup washed fresh wild rose petals (or 1/3 cup dried petals, food-grade – available in gourmet markets)
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • NOTE: All fresh rose petals are edible. Make very sure they haven't had pesticides sprayed on them.
  • Make rose petal simple syrup. Bring all ingredients to simmer. Stir until sugar dissolves.
  • Turn heat off. Let roses petals steep for 12–24 hours in a cool place. The longer, the more rose flavor.
  • Strain. Refrigerate leftovers. Place Rosé Wine, ⅓ cup Rose petal simple syrup, ⅓ cup ElderFlower Liqueur and 1-2 tablespoons fresh wild rose petals (washed), and optional mint in a large pitcher.
  • Refrigerate for 1-2 hours. Serve over ice.