The Best Sangria Ever

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.

The Wine Sisters Rosé Sangria

• 750 ml. dry rosé
• 3 cups lemonade
• 1/2 cup Triple Sec or other orange flavoured liqueur
• limes, strawberries and watermelon pieces

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.