This past weekend, I made Sangria instead of doing responsible adult things.
I even wrote out a list on real paper of all the things I wanted to accomplish – I was ambitious. I could have weeded my garden, perhaps got my tomato plants into the ground. At the very least, book a hair appointment.
But none of that happened.
The weekend started out promising. Friday evening, I was on babysitter duty and spent 5 hours watching Disney movies with my nephew. He told me he liked me and we shared snacks – he sure knows the way to this girls heart.
Saturday was a total crap shoot. I spent the majority of the day willing away a migraine and trying to find motivation to do something – anything. It just wasn’t in the cards.
Sunday was gonna be the day! I baked focaccia and a strawberry tea cake (which I will share very soon), all before 10 am I might add. While they were cooling, I quickly darted out to a fundraiser to buy cupcakes. When I got home, the dog, or more likely, the cat, had stolen the focaccia off the counter and had their way with it. I was miffed.
Sunday ambitions came to a full stop.
At least I had cupcakes.
Once I had two cupcakes in my belly, my woes dissipated, and motivation to get shit done was back with a vengeance. Mind you, I accomplished absolutely nothing from my list, but I made sangria, so I’m chalking that up as a win.
So onto the Sangria, the weekend hero.
Rosé is one of my top summer bevy’s – trendy or not. It’s crisp and refreshing, and my current fave, Melipal Malbec Rosé, pairs with just about anything.
When making sangria, I tend to follow some loose guidelines. For every bottle of wine, add 1/2 cup liqueur and at least 2 kinds of fruit (one of which should be citrus). Sometimes I’ll add fruit juice or something carbonated, but I found this sangria to be perfect without them. I also like to let it sit for a few hours or overnight before drinking, so the flavours can develop.
Strawberry Rosé Sangria is fruity, refreshing and screams summer! Soak it in while you can, folks. It’s going to be gone before you know it. That statement applies to both summer, and this Sangria.
Strawberry Rosé Sangria
- 1 - 750 ml bottle of Rosé wine
- 1/2 cup simple syrup*
- 1/2 cup raspberry liqueur such as Chambord
- 1 lemon sliced
- 1 orange sliced
- 1/2 lb strawberries hulled and quartered
- ice for serving
- optional - carbonated beverage such as ginger ale
Mix all ingredients in a large pitcher and chill for 6 hours, or overnight.
Serve over ice with fresh strawberries for garnish, and/or with soda.
*to make a simple syrup, add 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil, stirring occasionally to ensure sugar has dissolved. Simmer for 3-4 minutes. Remove from heat and allow to cool.