Whenever I see sangria on the menu at a new restaurant, I feel compelled to order it to try their variation, especially if fresh fruit is involved! It always reminds me of summer days relaxing on a patio, sunglasses on, chatting and soaking in some sun with friends. Which can be a very welcome respite in the usual rainy months of Vancouver.
It’s like a mini-vacation in a glass. Fresita is a Chilean sparkling wine that’s infused with freshly-picked intensely flavored Patagonian strawberries. I thought this would act as a great base for a sangria, so grabbed a bottle from a nearby BC liquor store and set about creating a recipe. I personally love fruit, so I incorporated a lot of it into this drink, but you can play around and adjust that to your own taste. Ingredients:
-1 cup kiwi, muddled
-1 cup blueberries
-1 cup sliced lemons
-1 cup sliced limes
-1 cup sliced grapefruit
-1 cup triple sec
-1 bottle chilled Fresita 750ml
-2 tbs raw cane sugar (for rim)
1. Zest a lime onto a plate, and add the cane sugar.
2. Pour the triple sec into a pitcher, and add sliced fruit (lemon, lime and grapefruit). Chill in refrigerator for 1.5 hours to develop the flavors.
3. When ready to serve, rub a sliced lime over the rim of the glass, and dip into sugar lime mixture. Add a generous spoonful of muddled kiwi.
4. Take out the pitcher, and add the Fresita. Pour it into each rimmed glass, and top off with blueberries.
*This post was sponsered by Branding & Buzzing*