This kombucha sangria recipe is a perfect sipper on a hot summer day.

This season is perfect for finding fresh berries & rhubarb at the market so I’m taking full advantage of both fresh fruits in this recipe.

Combining my love for kombucha and summer sangria recipes, I created this Berry Rhubarb Kombucha Sangria for all of your summer sipping needs! First, start off by making an easy, homemade rhubarb simple syrup which packs a nice tart and sweet flavour. Then add in berry kombucha and fresh strawberries to kick up that berry flavour. The limes help bring all of the flavours to life in this bright and cheery sangria! And of course a little mint garnish and rhubarb stalk is the perfect finishing touch to this fun drink.

So, what is kombucha? It’s a ‘bubbly fermented drink’ that is full of many probiotics and enzymes that are good for gut health. And, a bottle of kombucha is one of my go-to drinks! I really enjoy sipping on a kombucha in the afternoon or on a hot day.

Why you’ll love this berry rhubarb kombucha sangria

• This Berry Rhubarb Kombucha Sangria is a little tart and a little sweet for the perfect summer sip.
• Easily made into an alcohol-free option by using a non-alcoholic rosé.
• If you love traditional sangria, you’ll love this summery version!
• Make sure you use refreshing, cold kombucha in this sangria recipe.

Ingredients needed for this kombucha sangria

Kombucha: you’ll need two bottles of kombucha, specifically berry kombucha, approximately 3 cups or 24oz total

Rhubarb: rhubarb along with sugar and water is used to make an outstanding simple syrup as the base of this sangria

Strawberries: fresh strawberries are a must in this kombucha sangria

Lime: fresh lime slices add a tartness and brightness to this kombucha sangria

Rosé: I love the addition of rosé to this sangria; a dry rosé works best for a light and refreshing sangria and pairs well with the rhubarb simple syrup.

How to make sangria

Step 1: Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.

Step 2: Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**

Step 3: In a large pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.

Step 4: Pour sangria into ice-filled glasses, garnish the top of each glass with fresh mint and an optional rhubarb slice. Sip & enjoy!

Expert tips

• Make the rhubarb simple syrup ahead of time. The simple syrup can be stored in the fridge for up to 2 weeks.
• This can be made into a non-alcoholic sangria too! Just substitute the rosé with another bottle of kombucha or non-alcoholic rosé and add some sparkling water to your tastes if desired.
• Kombucha is readily available at your local grocery store or health food stores. It’s a great option to use in sangria instead of fruit juice.
• Freeze the strawberries or use frozen strawberries to keep the kombucha sangria cool for longer!

common questions

Can I use a different flavour of kombucha?
I highly recommend using a kombucha with berry flavours as this goes best with the other ingredients in this fun cocktail recipe. You can use any type of berry flavour you like – mixed berry, raspberry or strawberry!

What type of rosé should I use?
A dry rosé works best for a light and refreshing sangria and pairs well with the rhubarb simple syrup.

Can I make this ahead of time?
I recommend making the rhubarb simple syrup ahead of time.  Then just put the rest of the sangria together before serving – if you let the bubbly kombucha sit in the fridge for too long it will loose its fizzy nature.

how to store this kombucha sangria

This kombucha sangria is best enjoyed as soon as it’s made! You can make this ahead of time and then add the kombucha just before serving so that the drink stays fizzy.

more summer cocktails to love from the blog

Strawberry Lemonade Rosé Punch

The Best Peach Basil Wine Spritzer (White Wine)

The Best Sparkling Blackberry Vodka Drinks Recipe

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Summer Berry Rhubarb Kombucha Sangria (with rosé)

This Berry Rhubarb Kombucha Sangria is a bright and cheerful sip for the summer! With berries, rhubarb, kombucha & rosé, it's summer in a cup!

Course Drinks

Cuisine American

Keyword kombucha, rose, sangria

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

Rhubarb Simple Syrup

• 1/2 cup sugar
• 1/2 cup water
• 2 cups chopped rhubarb approx. 1 inch pieces

Sangria

• 2 355mL bottles of True Büch Very Berry Kombucha
• 1 bottle rosé
• 2 cups halved strawberries
• 1 cup chopped rhubarb approx. 1 inch pieces
• 1 lime, sliced into rounds
• mint for garnish
• small rhubarb stalks for garnish

Instructions

• Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.
• Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**
  
• In a pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.
  
• Pour sangria into ice-filled glasses, garnish with mint and optional rhubarb slice. Sip & enjoy!
  

Notes

• This can be made into a non-alcoholic sangria too! Just substitute the rosé with another bottle of kombucha, non-alcoholic rosé and add some sparkling water to your tastes if desired.
• Make the rhubarb simple syrup ahead of time. The simple syrup can be stored in the fridge for up to 2 weeks.
• Freeze the strawberries or use frozen strawberries to keep the kombucha sangria cool for longer!

The post Summer Berry Rhubarb Kombucha Sangria (with rosé) appeared first on Cooking in my Genes.

Sweet summer strawberries are blended with a crisp rosé for the most refreshing cocktail.

Let’s cheers to a simple summer cocktail!

A wine spritzer is a simple wine-based cocktail that’s lovely for the summer season. Generally a spritzer is made from wine, club soda and ice; thus, it’s one of the easiest drinks to make.

And in this recipe, I’m giving it a boost by adding fresh-blended strawberries!

Not only do you get a lovely, light strawberry flavour but the strawberries create the most beautifully-hued drink.

How to make a rosé wine spritzer

Strawberries: Fresh strawberries add the perfect fruity twist to this spritzer.

Rosé: With the strawberries being sweet, a drier rosé would pair wonderfully but use whichever rosé you love.

Sugar: Blending the strawberries with sugar will enhance the fruit flavour.

Club Soda or Sparkling Water: To top off the spritzer and add some bubbly.

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Strawberry Rosé Spritzer

This Strawberry Rosé Spritzer is a delightfully bright and beautiful drink for the Spring and Summer season! Easy to make with 4 ingredients!

Course Drinks

Cuisine American

Keyword strawberry cocktail, wine spritzer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Author Jess

Equipment

• blender

Ingredients

• 2 cups chopped strawberries
• 2-4 tbsp sugar
• 3 oz rosé wine
• sparkling water or club soda
• ice cubes

Instructions

• In a blender combine chopped strawberries and 2 tbsp sugar. Blend until smooth. Taste and add 1-2 more tbsp sugar if needed and you want the strawberry purée sweeter. 
• To make one cocktail combine 2 oz of the strawberry purée with 3 oz Rosé wine and stir. Add ice cubes and top with sparkling water or club soda. Cheers and enjoy!

Notes

*Makes about 1 1/2 - 1 3/4 cups strawberry purée which will keep in the fridge for up to 4 days.

*Want to make this a non-alcoholic drink? Try mixing the strawberry purée with a lemon-lime soda.

This cocktail is truly so easy to make. You can make the strawberry purée ahead of time too and keep in the fridge for up to 4 days. Then, simply take out the purée and stir up a rosé spritzer in no time!

Easy variations on this rosé wine spritzer

• Try blending up peaches instead of strawberries. They will go beautifully with rosé too!
• You could also try raspberries, however, you may want to strain the raspberry juice to remove the seeds before using in the spritzer.

More summer cocktails to love from the blog:

Campari Rosé Spritz

Berry Rhubarb Kombucha Sangria

Peach Basil Wine Spritzer

8 Must Make Summer Sangria Recipes

Tropical Rum Slushie

Until the next cooking adventure,
Jess

The post Strawberry Rosé Spritzer appeared first on Cooking in my Genes.

This 3 ingredient cocktail is perfect for the season.

If you love a Negroni or Aperol Spritz, you’re sure to enjoy sipping on this spritz this summer!

Traditionally this is served as a pre-dinner cocktail made with Prosecco and an orange slice, but I’m mixing it up for the summer with Sparkling Rosé and lemon!

This spritz is lovely served in a rocks cocktail glass but you could also try a coupe or wine glass to mix things up.

What’s in a Campari Rosé Spritz

Campari: A herbaceous Liquor with slightly bitter notes that pair well with Rosé

Sparkling Rosé: The sparkling rosé is key to make this cocktail fizzy and bubbly. Try to use a drier rosé if available. If not, that’s ok too!

Club soda: Just to top things off and bring the simple ingredients together.

Garnish: Add a lemon slice or lemon peel twist or you could even add a slice of strawberry to bring out the summer flavours even more.

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Campari Rosé Spritz

Made with just 3 ingredients, this Campari Rosé Spritz is a beautiful, vibrant cocktail made for the summer season.

Course Drinks

Cuisine American

Keyword summer cocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Author Jess

Ingredients

• 2 oz campari
• 3 oz dry sparkling rosé
• 1 oz club soda
• lemon slice or lemon peel twist
• ice

Instructions

• Add campari and rosé to a glass filled with ice. Top with club soda and lemon garnish of your choice.

This cocktail is lovely on it’s own but also delightful with a pre-dinner spread of appetizers like charcuterie or these mixed berry goat cheese crostini.

Or make a night out of it! Serve one of these dishes as your main course after enjoying cocktails and appetizers:

Leek and Pancetta Pasta

Easy Healthy Baked Lemon Chicken

Zucchini and Prosciutto Pizza

You’ll find me sipping on this Spritz all summer long!

Looking for more summer cocktail inspiration?

More cocktails from the blog that you might like:

Lavender French 75 Cocktail

Citrus Vodka Crush

Minty Cucumber Lime Sangria

Until the next cooking adventure,
Jess

The post Campari Rosé Spritz appeared first on Cooking in my Genes.

A combination of sweet and tart plus a little sparkle, this cocktail has all of my favourite holiday flavours.

I love creating cocktails for the holiday season. This Cranberry Rosé Fizz is perfect to make for your guests at Christmas or to celebrate the New Year!

This cocktail starts with making an easy cranberry jam; these flavours are the tart base.

Then we add in rosé, gin and top with ginger-ale and garnish with sugared rosemary for a finishing touch! I like to use a more fruit-forward rosé to balance the tartness of the cranberry jam; one of my favourites is XOXO Wines Rosé (this is not sponsored, I just like their Rosé a lot!)

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Cranberry Rosé Fizz

This Cranberry Rosé Fizz is the perfect cocktail for the holidays and to celebrate the New Year! A combination of tart and sweet, this Cranberry Rosé Fizz is garnished with sugared rosemary for a lovely sparkling touch.

Course Drinks

Cuisine American

Keyword holiday cocktail

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 cocktail

Author Jess

Ingredients

Cranberry Jam

• 1/4 cup sugar
• 1/4 cup water
• 1/8 tsp cardamom
• 1 cup cranberries

Sugared Rosemary Garnish

• 4-6 rosemary stems (cut to fit nicely as a glass garnish)
• sugar
• water

Cranberry Rosé Fizz (makes 1)

• 1 tbsp cranberry jam
• 1 ounce gin
• 4 ounces rosé One of my favourite rosés to use is XOXO Wines Rosé
• 2-4 ounces ginger-ale
• ice cubes

Instructions

Cranberry Jam

• To make the cranberry jam, add the sugar, water, cardamom and cranberries to a pot. Bring to a boil over high heat and when the cranberries start to pop, turn the heat to medium. Let simmer for 5 minutes and then remove from the heat to cool.

Sugared Rosemary

• Rinse your rosemary in water, shake to get excess water off and then roll through the sugar to coat – do this for each piece of rosemary and then set aside.
  

To make one Cranberry Rosé Fizz cocktail

• To a glass, add 1 heaping tablespoon of the cranberry jam. Then add the gin and rosé and stir a couple of times. Lastly, add in a couple ounces of ginger-ale, ice cubes and garnish with sugared rosemary. Enjoy!

The best part about this Cranberry Rosé Fizz is that you can make everything ahead of time. And then when you’re ready, simply mix up a cocktail for your guests and yourself!

And if you are looking for a bit more New Year’s Eve inspiration, check out my Sparkling New Year’s Eve Party Menu too.

Cheers to a wonderful holiday season and Happy New Year friends!

Until the next cooking adventure,
Jess

The post Cranberry Rosé Fizz appeared first on Cooking in my Genes.

You can find all my favourite flavours of the season on this Brunch Board plus one simple and delicious bite for dessert, Plum Tarts!

And, other than having your best girlfriends around it isn’t brunch without something to cheers with SO grab a glass of XOXO Wines Rosé and let’s cheers to an easy, delicious brunch celebrating friendship and the summer season!

I partnered with XOXO Wines on this Brunch Board because I absolutely adore their Rosé and they are all about making every day an occasion! With flavours of strawberry and tea plus a hint of spice, XOXO Rosé is a very smooth sip that pairs beautifully with the seasonal ingredients in this Brunch Board.

You’ll find sweet and savoury ingredients on the Brunch Board including strawberries and cherries to tomatoes and goat cheese. I drew inspiration from the summer season and wanted to make this board as simple and straightforward as possible so that you can enjoy sipping on your XOXO Rosé and having fun with your friends!

One of my favourite memories with my best gals is gathering together over delicious food and fabulous wine. I’ve been doing this with friends since our early twenties and the inspiration for this Brunch Board comes from those fond memories.

So grab your girlfriends and let’s make an occasion out of brunch with XOXO Wines Rosé!

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Brunch Board

Inspired by the summer season, this Brunch Board has sweet and savoury ingredients to suit every taste. Plus, the Plum Tarts are the perfect dessert bite to top off a spectacular brunch!

Course Breakfast, brunch

Cuisine American

Keyword brunch

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Jess

Ingredients

Plum Tarts

• 1 sheet puff pastry
• 2-3 large plums, sliced thin mix of red and dark purple plums
• 3 tbsp sugar I like to use cane sugar
• 1-2 tbsp butter, melted

Brunch Board

• 1 recipe for Plum Tarts
• 200 g gruyere cheese, cut into slices
• 8-10 slices prosciutto
• 1-2 cups multigrain crackers
• 1-2 cups granola
• 2 cups strawberries
• 4-5 apricots, sliced
• 1 small pint mixed cherry tomatoes, cut into quarters
• 1 small baguette, sliced
• 1-2 cups coconut yogurt
• 1/2 cup goat cheese, softened
• 1 tbsp olive oil
• 1/4 cup honey or honeycomb
• 2-3 basil leaves for garnishing the goat cheese
• thyme sprigs, for garnish
• toasted and shredded coconut for garnishing the coconut yogurt

Instructions

Plum Tarts

• **Important: thaw puff pastry according to package directions**
• Pre-heat oven to 400F and line a baking sheet with parchment paper.
• Cut puff pastry sheet into 16 squares and place onto baking sheet, spaced a part.
• Using a fork, make dots throughout the middle of each puff pastry square, leaving about a half-inch border around the square.
• Place 3 plum slices on the middle of each square, approximately covering the space that’s been dotted with the fork.
• Brush the borders of each puff pastry square with melted butter and then sprinkle each square generously with sugar.
• Bake for 15-18 minutes until golden around the edges.
• Remove from the oven and let cool about 5 minutes on the pan. Then they are ready to be served!  Note: You can absolutely make these ahead of time and then sprinkle with a bit more sugar just before serving on your brunch board – they do not need to be served warm.

Assembling the Brunch Board

• Prepare the plum tarts and let cool.
• Find a serving board and 3-4 small serving bowls plus a couple of knives and spoons for serving.
• Slice and measure out all the remaining ingredients.
• Scoop the goat cheese into a small bowl, drizzle with olive oil and garnish with basil.
  
• Scoop the coconut yogurt into a small bowl and mixed cherry tomatoes in their own small bowl.
  
• To create the brunch board, start by placing the three main bowls (goat cheese, tomatoes and yogurt) on the board. Then start to fill in with crackers, baguette and plum tarts. Continue to fill in spaces with fresh fruit, prosciutto and garnish with thyme sprigs.
  
• Use the Brunch Board photos to help guide your design or go with your own creative presentation! Don’t worry about fitting everything on the board to start with; you can always refill when needed.
  

There are so many amazing combinations of flavours you and your girlfriends can enjoy from this Brunch Board. Some of my favourites are:
–       Slice of baguette with goat cheese and tomatoes
–       Crackers with goat cheese, apricot slice and honey
–       Dip fruits into coconut yogurt then granola
–       Fruit, yogurt and granola
–       Plum tarts!

The best thing about this Brunch Board is that you can mix and match ingredients to suit your tastes. Many of the seasonal ingredients you can find right now at the market will go beautifully with XOXO Rosé too!

Hosting your own brunch soon?  XOXO Wines is available in local liquor stores and here in Alberta you can find XOXO Rosé, Pinot Grigio-Chardonnay and their Sparkling Pinot Grigio-Chardonnay – literally something for everyone’s tastes!

Want to hear the BEST part!? I’m hosting a contest giving away FOUR BOTTLES of XOXO WINES ROSÉ! Come on over to enter to win! *CONTEST IS NOW CLOSED*

I’d love to see your Brunch Board creations so comment below or tag @cookinginmygenes on Instagram.

Need more brunch inspo? Check out my other summer brunch ideas!

Happy brunching friends!

Until the next cooking adventure,
Jess

Disclaimer: Thank you to XOXO Wines for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Summer Brunch Board appeared first on Cooking in my Genes.

I spent most of July on vacation, enjoying visits with family and friends and feasting on all of the amazing fruits and vegetables in season.

And, we’ve also been thoroughly enjoying sipping coffee on our back deck and reading on weekend mornings. So come on over for some travel adventures AND recipe ideas for what to cook in August!

We headed east to Toronto and area for visits with family and friends in mid-July and the weather was spectacular!

Scott and I went for a couple of lovely bike-rides along the Waterfront Trail along Lake Ontario.

We also spent a bunch of time around my parent’s backyard pool because you just can’t beat sunny, bluebird Ontario summer days. And, we always joke that it’s like being at an all-inclusive resort – there’s always snacks and drinks! (Thanks Mom & Dad for being the best hosts!)

Much of our vacation centred around enjoying the outdoors and food with family and friends. We even took a day-trip out to Prince Edward County for lunch at the Drake Devonshire which has the most lovely lake-view from their patio.

Then, we then toured around to a couple of wineries.  We stopped in at Rosehall Run which has one of my FAV sparkling wines, the Pixie, and checked out The Grange’s variety of wines plus their new cider and stunning views.

We stopped in at Hinterland which I had not been too before and absolutely LOVED their Les Etoiles Sparkling Wine.  The tasting room was beautiful and open-air concept which continued to a patio that looked out at the vineyard.

I find Prince Edward County so magical and serene; I love visiting when I’m back in Ontario when I can for the scenery, wine and the food. If you are ever in Ontario I highly recommend going!

Before we headed back to Calgary we spent a couple of days in Toronto. One morning we had croissants and these Italian ‘donuts’ called bomboloni which are one of the best bites of food I’ve ever had at Sud Forno. I will DEFINITELY be going back there again! And, we also made a lovely family dinner on the weekend featuring an epic rib-eye steak that was made for sharing.

It was truly a wonderful trip and when we got back to Calgary it was hard to get back into the swing of things! But one lovely surprise when we returned was our garden in full bloom, specifically the radishes! These French Breakfast Radishes are AMAZING.

I’ve been enjoying them on sourdough, making many lunches of my Toasts with Radishes, Pea Shoots & Feta recipe. They’re also delicious with just butter and a sprinkle of salt on toast too.

We’re definitely cooking seasonally lately, especially with all of the fresh produce we get weekly from our YYC Growers food share and from our garden. So, here are some of my favourite recipes that you can make in August:

Apricots: Easy Apricot Jam

Berries: Aloha Breakfast Bowl

Corn: Roasted Summer Vegetable Salad

Peaches: Peach & Prosciutto Summer Foccacia

Strawberries: Strawberry Lemonade Rosé Punch

Tomatoes: Heirloom Tomatoes, Mozzarella & Sourdough Bread Board

I can’t wait to make some of these recipes on repeat the next couple of weeks while all of the produce is in season! AND if you’re looking for a cool treat, I made three easy Fresh Fruit Popsicle recipes for the Italian Centre Shop here in Calgary including Strawberry-Basil and Peach & Mint flavours!

Until the next cooking adventure,
Jess

The post What’s in Season – Monthly Favourites appeared first on Cooking in my Genes.

It’s the ultimate big batch cocktail, perfect for brunches, sunny days on the patio, or casual afternoons outdoors. Made with fresh lemon juice and ripe strawberries, it’s a vibrant, delicious, and easy-to-make strawberry lemonade cocktail that beats store-bought every single time.

Whats in strawberry lemonade cocktail

This Strawberry Lemonade Rosé Punch recipe blends fresh, flavorful strawberries and bright lemon into a silky homemade lemonade base, then finishes with sparkling water, rosé and a splash of gin. It’s the perfect punch for brunch, backyard parties, or lazy afternoons — and it’s easy to make ahead.

Why you’ll love this cocktail recipe

• Quick: Prep time is just 20 minutes for this strawberry lemonade cocktail.
• Versatile: Use an alcoholic OR non-alcoholic rosé or gin depending on what you like to enjoy.
• Serves a crowd: This is great as a welcome cocktail for 6-8 people at a Summer gathering.

Ingredients needed

Strawberry Lemonade Base

• Fresh strawberries
• Lemons
• Granulated sugar
• Gin (optional), or swap for vodka
• 1 bottle dry or fruity rosé (750 ml), non-alcoholic if desired
• Sparkling water
• Optional: strawberry ice cubes 
• Garnish: lemon slices, fresh strawberries, mint or rosemary

 Strawberry Ice Cubes (strawberry halves frozen in water)

• Strawberries 
• Water

Step-by-Step Preparation Instructions

Make the ice cubes

Optional (but highly recommended): Make the strawberry ice cubes. In an ice cube tray, fill the entire tray with strawberry halves and fill the rest of the tray with water. Freeze for at least 4 hours, until solid.

Make the strawberry-lemonade base

In a large bowl combine the strawberry halves, sliced lemons and sugar (or simple syrup).

Using a potato-masher (or sturdy wooden spoon), mash the strawberries and lemons for about 5 minutes until really broken down.

Stir in 2 cups of still water and let the mixture sit at room temperature for 15 minutes.

Pour the mixture through a fine mesh sieve into another bowl, pressing on the strawberries and lemons to get out as much liquid as possible. 

Discard the strawberries and lemons from the sieve and transfer the liquid to a pitcher.

Finish the cocktail

Just before you’re ready to serve, mix in the gin and rosé and sparkling water, stir until blended.

Pour over strawberry ice cubes (if desired) for maximum wow factor – and enjoy!

Tips and tricks to impress

• Make ahead: Make the lemonade base up to 3 days ahead and refrigerate. Having this on hand is a sure way to impress last-minute summer guests.
• Garnishes: Use fresh mint or rosemary for a bright, unexpected pop, or frozen or fresh sliced strawberries (or blueberries!) and lemon slices for a perfect complement. 

 Make it your own: variations and substitutions

• Rosé choice: use a dry rosé for tartness or a fruity rosé for sweeter results. 
• Make it a mocktail: omit gin or use a non-alcoholic gin and use a non-alcoholic rosé.
• Swap gin: use your favorite vodka if you prefer a neutral spirit.
• For extra fizz and flavor: use lemon-flavored sparkling water.

Pairings for your summer gatherings

Serve this refreshing, homemade strawberry lemonade punch with some light summer bites: 

Crostini and puff pastry bites:

• Blueberry and Goat Cheese Crostini Appetizer
• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Roasted Plum Crostini Appetizer with Goat Cheese
• Easy Blackberry Jam & Brie Puff Pastry Pinwheels

Quick dips:

• Summer Peach and Tomato Crostini with Goat Cheese
• Lemon and Fresh Basil Burrata Cheese Appetizer
• Whipped Herb & Garlic Goat Cheese Spread Recipe
• Quick and Easy Boursin Bruschetta Dip Appetizer

How to store and make-ahead

Make-ahead: Make the strawberry-lemonade mixture up to 3 days ahead and store in a pitcher in the fridge. Before serving, complete the recipe by adding gin, rosé and sparkling water.

Storage: Do not add the sparkling water to the pitcher until ready to serve. Pour into glasses and store in the fridge until ready to pour another round.

FAQs

More summer cocktails to enjoy

• The Best Peach Basil Wine Spritzer (White Wine)
• Summer Berry Rhubarb Kombucha Sangria (with rosé)
• Refreshing Watermelon Mojito Cocktail for Summer

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Strawberry Lemonade Rosé Punch: A Refreshing Summer Cocktail

Sip into summer with this vibrant Strawberry Lemonade Rosé Punch, a perfectly sweet and tangy cocktail that’s as refreshing as a sunny day.

Course Drinks

Cuisine Canadian

Keyword summer cocktail

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

• 2 cups halved fresh strawberries
• 3 lemons, sliced
• 1/4 cup sugar
• 2 cups water
• 1/4 cup gin
• 1 bottle rosé
• 1 cup sparkling water (or lemon-flavored sparkling water for a more tart flavor)

Strawberry Ice Cubes

• 2 cups halved fresh strawberries
• water

Instructions

• Optional: Make the strawberry ice cubes. In an ice cube tray, fill the entire tray with strawberry halves and fill in the rest of the tray with water. Freeze for at least 4 hours.
• In a pot combine the strawberry halves, sliced lemons and sugar.
• Using a potato-masher (or wooden spoon), mash the strawberries and lemons for about 5 minutes, until well-broken down.
• Stir in 2 cups of water and let mixture sit for 15 minutes.
• Pour the mixture through a fine mesh sieve into another bowl, pressing on the strawberries and lemons to get out as much liquid as possible.
• Discard the strawberries and lemons from the sieve and transfer the strawberry-lemonade liquid to a pitcher.
• Just before you’re ready to serve, mix in the gin, rosé and sparkling water.
• Pour over strawberry ice cubes and enjoy!

Notes

• Make ahead: Make the lemonade base up to 3 days ahead and refrigerate. Having this on hand is a sure way to impress last-minute summer guests.
• Garnishes: Use fresh mint or rosemary for a bright, unexpected pop, or frozen or fresh sliced strawberries and lemon slices for a perfect complement. 
• Rosé choice: use a dry rosé for tartness or a fruity rosé for sweeter results. 
• Make it a mocktail: use non-alcoholic gin and rosé.
• For extra fizz and flavor, use lemon-flavored sparkling water.

The post Strawberry Lemonade Rosé Punch: A Refreshing Summer Cocktail appeared first on Cooking in my Genes.

I’m out at the cabin with some friends to celebrate the New Year and we have all concluded this sangria is a must.

Prep time: 5 minutes
Equipment:  drink pitcher
Servings: 8-10

Ingredients:
1 bottle of Rosé
1 bottle (750ml) of lemonade (sparkling if you can find)
1 granny smith apple, chopped
1 lemon, halved & sliced
1 cup raspberries

Instructions:
Pour the rosé and lemonade into a drink pitcher.  Chop and slice the granny smith apple and lemon; add to the pitcher.  Add the raspberries to the pitcher, mix and put in the fridge for a half-hour.  Then its ready to serve!

Put ice into each of the glasses, pour sangria into each of the glasses and spoon out a bit of the fruit into each glass.

Enjoy & Cheers to 2016!

Until the next cooking adventure,
Jess

The post Winter Rosé Sangria appeared first on Cooking in my Genes.