Loaded with flavour, and yet not overly sweet, this locally-inspired ‘B.C. Sangria’ is sure to be a crowd pleaser at your next late summer party.
I’ve put a local spin on this summertime classic with ingredients like wildflower honey from the Honeybee Centre in Surrey, B.C., cherry liqueur from Okanagan Spirits and fresh juice from Vancouver’s own Chasers Juice. For added flavour, mix ingredients the night before, seal it in bottles and refrigerate overnight, and voilà — it’s ready to serve the next day.
Yields approximately 3L (or a large punch bowl).
- Large punch bowl
- Mixing spoon
- Measuring cup
- Ice cube tray
- Wine glass
- 2 (750mL) bottles of red wine
- 5 oz Okanagan Spirits Cherry Liqueur
- 5 oz McLoughlin & Steele Whisky
- 10 oz honey water (5 oz water and 5 oz honey, mixed)
- 10 oz Chasers cranberry juice
- 10 oz Chasers blueberry juice
- 10 oz filtered water
- Seasonal fruit of your choice, 20 pieces
- Combine ingredients in a large punch bowl
- Stir to incorporate, and serve
If you’re making in advance:
- Using a funnel, pour the sangria into bottles
- Seal bottles and refrigerate overnight
- Using an ice-cube tray, fill each slot with seasonal fruit and freeze
- When ready to serve, place one cube of fruit in each glass for individual servings, or all of them if serving in a punch bowl