Sparkling Rosé and Berry Sangria
Photography by Josh Griggs.
Serves: 4–6
INGREDIENTS
1 x 750ml bottle sparkling rosé wine
1 cup mixed fresh berries
¼ cup Chambord
juice of 2 limes
To serve
8-12 fresh raspberries (or other fresh berries of your choice)
METHOD
Combine all the ingredients in a large pitcher and mix gently. Place ice cubes in tumblers and pour over the sangria. Garnish each one with 2 fresh berries.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!