Rosé Wine Sangría Verde

Yeah, you're going to want to double this recipe. Use your favourite combination of herbs for this refreshing twist on sangría. We like to think of it as spa water but with a little buzz. It’s perfect to serve at picnics or on any warm summer night.

4 Persian cucumbers, divided
2 (750 mL) bottles rosé
½ cup bianco vermouth
1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided
2 (12 oz) cans citrus soda, such as Limonata or Sprite

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

Makes 8–10 servings.