When I made my white wine sangria my mom asked me to please make some when they came to visit. But I was in the mood for something different and so I made this pink sangria using a local rosé wine, pomegranate juice, pink tonic water and aperol.
After having lived in Gordons Bay for 11 months we had quite a nice circle of friends. As a group we decided to spend New Year’s eve at our local restaurant. Pam, the owner, created an amazing menu and we all sat at one large table. The following year the new owners had a party and we took Nico and Wanette with us. This started a tradition of spending the evening of the 31st together. As Nico is in his late eighties he no longer feels like an organised party. We’ve settled on a quiet braai at his place with a small group of us. Some years we stay up until midnight, but more often than not we don’t. This year there were 8 of us for dinner. We started our get together before the sun set and sat outside. Good red wine was poured into glasses and enjoyed.
At 19:00 Dave lit the fire and barbecued Karoo lamb chops. These had been sent down from the farm the week before. Usually we sit out doors and eat al fresco. But this year we sat inside as it rained. We were blessed with a good rainfall which started as the meat was done. Given our severe drought I hope this a good omen for the year to come. Our meal was followed by a homemade strawberry tart. Then a bottle of champagne and early to bed. This pink sangria was served on Christmas day but would easily have done for New Year’s eve or New Year’s day. It’s the ideal summer drink and I raise my glass to you in a virtual toast. May 2018 hold all of your dreams and wishes.
Click on the links for conversions and notes.
- 750 mls rosé wine
- 250 mls pomegranate juice
- 30 mls aperol
- 400 mls pink tonic water
- 20 pink grapes
- Place the wine, juice and aperol into a large mixing bowl or jug
- Stir to combine and then pour in the tonic water
- Add the grapes and chill until ready to serve