We’re off to the cottage! Smell ya later Toronto, we are headed north for canoeing, kayaking… and more than our fair share of eating and drinking.
Speaking of drinking, we’re bringing a little Mexico to the great Canadian north – Sangria.
Now, we’ve rarely been wowed by this wine-based Mexican punch. Too often we’ve been served heavy, gloppy mixes made with cheap red wine, thick orange juice and a kitchen sink of random fruits of various forms of freshness.
But Sangria shouldn’t be a left-over booze stew using up whatever remnants the bar needs to offload. Sangria should be summer in a glass: refreshing, light, breezy and fun.
With that in mind, we’ve been whipping up a batch of rosé Sangria for the last few years that’s so good, we swear, it has made fierce enemies fall in love.
Refreshing and dead-easy to make, it’s a perfect toast to carefree afternoons. Try it for yourself, and get ready to see the world the world through rosé coloured glasses.
Thinly slice one lime, a handful of strawberries, and cut a cup watermelon into chunks. Put the fruit in a bowl and add the Triple Sec. Stir to combine, cover and place in the fridge for an hour to macerate.
Combine the rosé and lemonade in a pitcher and add the fruit, Triple Sec and accumulated juices. Stir to combine and refrigerate until needed. (Do not add ice).
To serve, pour Sangria and fruit into ice-filled glasses, adding a generous ladle of fruit.