3/4 cup limoncello
1 cup fresh raspberries
1 cup hulled and quartered fresh strawberries
1 750-ml bottle chilled demi-sec rosé champagne
1 medium lemon, thinly sliced, seeds discarded

In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels.

Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel.

Recipe Notes

• You can also make this with a non-sparkling dry rosé wine.

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