Chill out in the sun with a carafe of Rosé Sangria – this year’s “coolest” drink – with extra raspberries and nectarine wedges!
Slight change of plan with the posting schedule today. I was meant to be sharing with you my Dad’s birthday cake (a pistachio and dark chocolate affair) but it seemed wrong given the positively TROPICAL weather we are currently experiencing.
The UK is in the middle of a heatwave with temperatures in London just shy of 30C this week! In fact, it’s the hottest April in nearly 70 years! I don’t envy any of the runners attempting the marathon today… I’m keeping myself tucked away on the shady spot of my patio, smothered in factor 50 sun cream and enjoy a carafe of Rosé Sangria. It’s blissful.
Do as the Spanish do.
When its as hot as this my mind instantly wanders, thinking of holidays abroad. I always joke that because I’m a pale and pasty “English Rose”, I’m no good in the sun unless there’s a swimming pool and unlimited supply of mojittos. Sadly I have neither of those things today but my carafe of Rosé Sangria is really hitting the spot.
“Frosé” (or frozen rosé) has been pretty big the last few years but I just don’t have the patience to wait for it to chill in the freezer. I’m a much bigger fan of the Spanish way of doing things – spiking a decent bottle of wine with a fruity liqueur, adding some ice cubes and some fruit for good measure. It’s refreshing and quite simply tastes of summer.
Purists will say that sangria must be made with red wine, but I much prefer this lighter cousin of the traditional Spanish drink. Once I’m finished writing this I may continue doing as the Spanish do and take myself of for a little siesta too!
You can’t ever have too much fruit!
In a traditional red wine based sangria you will almost always find slices of orange, and maybe a few slices of lemon and lime. But if we are swapping the bottle of red for a more unconventional bottle of rosé I don’t see why you have to stick with traditional fruit choices.
Really you can add in whatever fruit you want and I’d totally encourage you to chuck in as much as you possibly can. The fruit you add will simply add more flavour and character to your sangria.2 types of fruit should be the bear minimum and I highly recommend starting with raspberries and either nectarine wedges or peach wedges. Bonus points if you’ve grown any of the fruit yourself!
Sadly our raspberries aren’t quite ready yet so I’ve had to settle with store bought – but hey, it is only April!!!
I’ve chosen nectarines and raspberries as they are often the types of flavours you’ll find in a bottle of rosé. Always check the bottle before buying your fruit to see what will work well. You don’t necessarily want to mimic the same flavours but enhance the existing ones.
The same applies for the liqueur you add to the carafe. I like to add peach schnapps which means I lean towards adding nectarines rather than peaches. But lets be honest, this is an art not a science so go with the flow and add whatever fruit you’ve got.
You must be parched after all that – lets get down to business and pour you a drink.
Rosé Sangria is the new frosé! Packed full of summer fruits its the best way to cool down when the sun is out.
- 750 millilitres rosé wine
- 150 millilitres peach schnapps
- 50 millilitres raspberry vodka
- 100 grams raspberries
- 2 nectarines cut into wedges
- 2 cups ice cubes
Pour the bottle of roés wine, schnapps and raspberry vodka into a large jug over ice cubes.
Add in the raspberries and nectarine wedges and stir.
Serve over more ice.