Rosé is one of our fave drinks to sip on a summer weekend. It’s light, crisp, refreshing and pairs well with the sunshine. Rosé is made by pressing red grapes and allowing them to rest on the skins for a short period. The skins not only add colour to the wine but also body and tannin. Once the winemaker has achieved the balance and colour they want, the skins are removed and the wine is left to ferment. Rosé has become incredibly popular in the last decade, especially with the youngin’s. According to NUVO Magazine, in Canada, rosé wine accounts for one in five bottles of wine drunk by people under 24 and one in six bottles by people aged 25–34.
The only thing better than rosé is rosé sangria. When creating a recipe, we instantly knew we wanted to incorporate rhubarb liqueur. We used it a couple of weeks ago for our strawberry rhubarb sour and have been mixing with it a lot as of late. With rhubarb of course comes strawberries. We also threw raspberries in there for good measure because they’re so delicious in any sangria (they soak nicely!). The other star of this sangria is grapefruit. We used both freshly squeezed grapefruit juice and slices. The tartness pairs nicely with the sweet berries and the yellow rinds adds some nice colour to the pitcher.
When making sangria, it’s not necessary to use an expensive wine. Because we’re adding liqueur, juice and sparkling water, there will be lots of flavours happening, so it’s better to keep your more expensive bottles to enjoy on their own. It’s also a good idea to look for a wine that’s off-dry so you have a slight sweetness to it, which will pair nicely with the fruit and liqueur.
- 1 bottle of rosé wine
- 1/2 cup of rhubarb liqueur (we used Giffard)
- juice of one grapefruit
- 2 cans of your favourite fruity sparkling water (we used Strawberry Bubly)
- 1 cup of slices strawberries
- 1 pint of raspberries
- 1 grapefruit, sliced (you can do full wheels or quartered wheels)
Add the fruit to a large pitcher followed by the rhubarb liqueur, grapefruit juice, wine and sparkling water. Stir and place in the fridge for a couple of hours. When ready to serve add a couple of ice cubes to a wine glass and pour.
Looking for other rosé or sangria recipes? Check out our recipes for: