Happy Friday everyone!!!
I am finally posting a new recipe – I feel like its been months; it hasn’t been that long, but it has been awhile….ok I just checked it has been 3 months – yikes!
So here we are in the middle of summer, and it has finally gotten warm in Calgary. I’ve been chatting with friends in other places and everyone else is dying of heat and we’re over here like man, is it going to snow in July?!? Ok, maybe not that bad – but close.
So I’m going to start my summer off by giving you guys this super simple, but over the top delicious sangria recipe – strawberry rhubarb rosé sangria; because who doesn’t like sangria, and who doesn’t like rosé?
The one note I’ll make is – if you can make this ahead of time, it gets sooooooo much better the next day as all the flavours meld together. So my suggestion is to make it the day before you want to drink it.
Yield – 10 to 12 glasses
- 2 (750ml) bottles of dry rosé (this is one of my faves for mixing)
- 8oz of Vodka
- 3-4 cups of gingerale
- 2 oranges (cara cara oranges are great, but any orange will do)
- 11/2 cups strawberries, sliced
- 1 cup of rhubarb, sliced
- Fresh strawberries
- Slice one orange into rounds, then cut into half moons and add to the bottom of your pitcher. Add sliced strawberries and sliced rhubarb to pitcher as well.
- Squeeze the juice from the second orange into the pitcher, then add vodka and the rosé.
- Let sit in the fridge for at least 8 hours, then add gingerale and serve*.
*Special note: you can make the sangria and serve right away, it doesn’t have to sit for 8 hours, but it gets so much more flavourful if it does.
Cheers to a sunny weekend with a sangria in hand!
Till the next recipe.