Rosé Summer Sangria

Early Summer 2014
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food and drink

BY: Victoria Walsh

Traditional sangria gets a makeover in this delightful pink version loaded with summery fruit. If making ahead, sangria will keep well, covered and refrigerated, for 2 to 3 days.

1 cup (250 mL) strawberries, preferably wild
1 triangular wedge of watermelon
½ pink grapefruit
1 bottle rosé wine, 750 mL
½ cup (125 mL) St. Germain liqueur or cassis liqueur
2 cups (500 mL) carbonated or sparkling water
Strawberries and pink grapefruit, for garnishing

1 Trim and chop strawberries. Cut watermelon into small pieces and measure out ½ cup (125 mL). Segment grapefruit half, then cut into small pieces. Pour wine into a large pitcher or punch bowl. Add fruit. Refrigerate and allow flavours to infuse overnight.

2 Just before serving, stir in liqueur and carbonated water. Ladle sangria, including fruit, into ice-filled rocks glasses. Garnish with fresh strawberries and a wedge of grapefruit, if you like.

Makes 7 cups (1.75 L) sangria for 8 to 16 servings