Sunday, 14 September 2014

Recipe | Berry Pink Sangria

1cup chopped strawberries 
1tbsp balsamic vinegar 
1tbsp brown sugar 
sparkling rosé
120ml black raspberry liquor (Chambord)
cucumber, chopped and frozen
juice of half a lime
half a lime, quatered
125ml orange juice
350ml mixed berry juice
1/2cup strawberries, frozen

In advance, cook the chopped strawberries, balsamic vinegar and brown sugar over a low heat. Transfer to a jar and chill until ready to serve. 

Place frozen strawberries and cucumber in a jug with chilled berry, orange and lime juice and Chambord; stir. 

Once chilled, dollop a teaspoon of the strawberry-balsamic coulis in the bottom of a champagne flute. Squeeze lime quarter on top and leave in glass. Half fill the glass with the juice-chambord mix you just made. Top up with the sparkling rosé. Garnish with pieces of sliced cucumber and strawberry. 

And that, my lovelies, is my take on a summer rosé sangria. 

Enjoy responsibly!
Erin xx

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