Rose Sangria with Mixed Berry Ice Ring

• 1 cup blueberries
• 1 cup raspberries
• 1 cup sliced strawberries
• 1 cup blackberries
• Distilled water
• Two (750-ml) bottles rose
• 1 cup light rum
• 1 cup simple syrup (see Note)
• 1/2 cup Campari
• 1/4 cup fresh lemon juice (about 2 lemons)

1. Layer the berries in a 10-inch Bundt pan.
2. Gradually add just enough distilled water to cover.
3. Freeze for at least 8 hours or overnight, until solid.
4. In a large punch bowl, stir the wine with the rum, simple syrup, Campari and lemon juice.
5. Refrigerate until chilled, about 45 minutes.
6. Fill a large bowl with very hot water.
7. Dip the bottom of the Bundt pan in the water to loosen the ice ring, and then invert it onto a plate.
8. Add the ice ring to the sangria.
9. Serve with or without ice.

blueberries, raspberries, strawberries, blackberries, water, bottles rose, light rum, simple syrup, lemon juice

Taken from www.foodandwine.com/recipes/rose-sangria-mixed-berry-ice-ring (may not work)