Justin Taylor’s Sangria Rosé. Dan Toulgoet photo
Mix up this rosé-based sangria recipe ahead of your next outdoor gathering.
• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water
In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.
Dan Toulgoet photo
Before guests arrive, add soda water to the rosé mix, and pour into a large fountain, pitcher or punch bowl.
To serve: Ladle sangria over frozen fruit in a large wine glass. Makes 8 cups or 6 servings.
—by Justin Taylor
