Although in honesty my summer has been filled with more cubicle time than beach time, I have a pretty strong, stereotypical sense of what the season should be. Summer is: picnics, music festivals, reading in the grass, dancing under the stars, swimming in the lake, and slow afternoons on a patio.
And sangria is the summer drink.
Last week, in honour of Hannah‘s return to Canada I made a big batch of raspberry and ginger sangria. Without the usual additions of sugar and ginger ale it is less sickly sweet and more fruity fresh than most. This time of year the berries are bountiful and a wonderful addition to sangria. But you can certainly swap in strawberries, blueberries or blackberries for the raspberries I used. And as everyone who reads this blog knows, I love the gentle heat of ginger. But if you don’t, just leave it out.
It is a bit unusually for me to post adult beverages on this blog but after Hannah tried her first glass, she brought up her cravings for more every single time we spoke, so I decided it was a recipe I needed to share.
Because sangria needs to be made ahead it is the perfect drink to prep before heading off to a cottage weekend, a picnic potluck or for long evening chat with friends who’ve been away far too long. It is for days when you want to enjoy the moments, outside of the kitchen, in the sunshine with friends.
Cheers to you, to sunshine, to summer. xo