Summer Sangria with Sparkling Rosé

fullsizeoutput_775.jpeg
fullsizeoutput_774.jpeg
fullsizeoutput_781.jpeg

THIS SANGRIA IS A LIGHTER VERSION THAN TRADITIONAL SANGRIA. FIRST BECAUSE OF THE USE OF ROSÉ INSTEAD OF RED WINE, SECOND BECAUSE WE OMIT THE ADDITION OF HARD LIQOUR. ALTHOUGH WE LOVE A GOOD STIFF DRINK, IN THIS CASE A LIGHTER VERSION IN TASTE & ALCOHOL CONTENT GOES PERFECT WITH A WARM SUMMER DAY!

 

SUMMER SANGRIA RECIPE

YOU’LL NEED:

750 ML BOTTLE SPARKLING ROSÉ

1/2 CUP FRESH SQUEEZED LEMON JUICE

1/2 CUP SIMPLE SYRUP

1 RIPE PEACH, CUT IN 1/2, REMOVE PIT, THEN CUT INTO THIN WEDGES

1/2 LEMON, SLICED

1/2 CUP RASPBERRIES

1/4 CUP WHITE OR RED CURRANTS PICKED OFF OF THE STEMS

ENOUGH ICE TO FILL YOUR PITCHER

 

HOW TO:

1. PLACE ICE IN PITCHER, THEN FILL WITH CUT/SLICED FRUITS.

2. POUR IN LEMON JUICE, SIMPLE SYRUP, THEN SPARKLING ROSÉ. ALLOWING ROSÉ TO SETTLE BEFORE CONTINUING TO TOP IT OFF UNTIL YOU’VE ADDED THE WHOLE 750 ML BOTTLE.

3. STIR TO COMBINE AND ALLOW FLAVORS TO MERRY AT LEAST AN HOUR BEFORE DRINKING. CHEERS TO A LOVELY SUMMER!

 

SIMPLE SYRUP RECIPE

YOU’LL NEED:

1 CUP EVAPORATED CANE JUICE (OR WHITE SUGAR)

3/4 CUP FILTERED WATER

 

HOW TO:

1. PLACE INGREDIENTS IN POT AND BRING TO A BOIL.

2. COOK UNTIL SUGAR IS DISSOLVED.

TURN OFF THE HEAT AND ALLOW TO COOL.

kandyce carrollComment