This sweet and summery Rosé Sangria is a great and versatile summer drink for all your summer parties!
It’s Friday! And I have a delicious sangria recipe that you need to try out this summer.
My love for wine started about two years ago and went from asking for white wine to knowing the specific types of wine I preferred over others, and the types of cheeses to order. Now I’m no expert at it all, but know the type that appeals to you is going to a game changer. I won’t drink any alcohol drink other than wine if we spend the evening out now, and I was pretty sure that no matter what I was a white wine only kind of girl.
Then I met Rosé.
I used blueberry brandy over rum because it produced a much fruiter taste, which I think is perfect for this summer fruit, although rum is totally fine to use. And yes, eating the fruits from your cup is the best part!
Happy Friday!
You’ll also love this Pineapple Coconut Rum Cocktail!
Ingredients
- 2 1/2 cups rose
- 2 1/2 cups sweet sparkling wine
- 1/4 cup water
- 1/4 cup sugar
- 1/3 cup blueberry brandy/rum
- 1 1/2 cups assorted fruits of pineapples , apples slices, grapes, and 2 limes sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix the rose, sweet sparkling wine, brandy and fruits. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
This sweet and summery Rosé Sangria is a great and versatile summer drink for all your summer parties!
It’s Friday! And I have a delicious sangria recipe that you need to try out this summer.
My love for wine started about two years ago and went from asking for white wine to knowing the specific types of wine I preferred over others, and the types of cheeses to order. Now I’m no expert at it all, but know the type that appeals to you is going to a game changer. I won’t drink any alcohol drink other than wine if we spend the evening out now, and I was pretty sure that no matter what I was a white wine only kind of girl.
Then I met Rosé.
I used blueberry brandy over rum because it produced a much fruiter taste, which I think is perfect for this summer fruit, although rum is totally fine to use. And yes, eating the fruits from your cup is the best part!
Happy Friday!
You’ll also love this Pineapple Coconut Rum Cocktail!
Ingredients
- 2 1/2 cups rose
- 2 1/2 cups sweet sparkling wine
- 1/4 cup water
- 1/4 cup sugar
- 1/3 cup blueberry brandy/rum
- 1 1/2 cups assorted fruits of pineapples , apples slices, grapes, and 2 limes sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix the rose, sweet sparkling wine, brandy and fruits. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
Rosé Sangria
Ingredients
- 2 1/2 cups rose
- 2 1/2 cups sweet sparkling wine
- 1/4 cup water
- 1/4 cup sugar
- 1/3 cup blueberry brandy/rum
- 1 1/2 cups assorted fruits of pineapples apples slices, grapes, and 2 limes sliced
Instructions
- In a pot over high heat, stir the water and sugar until it comes to a boil. Boil together until they form a simple syrup for about 1 minute. Remove from heat and set aside to cool.
- In a jug, mix the rose, sweet sparkling wine, brandy and fruits. Add the simple syrup and swirl to sweeten the sangria.
- You can sneak in a sip now, but refrigerate for 4 hours to overnight for the flavours to meld together properly and be smoother.
Nutrition
Rosé Sangria https://jessicainthekitchen.com/rose-sangria/ June 13, 2014
Cheesy Quinoa Casserole is made with only 5 main ingredients and takes 15 minutes to cook. It will leave you so satisfied with the combination of delicious quinoa, warm melted cheese and roasted tomatoes!
Ever since discovering quinoa it’s been a staple in my fridge. Always ready to be eaten plain (which is still delicious) or in a dish. For the past two weeks I have been craving cheese and tomatoes, and so my friends, this Cheesy Quinoa Casserole was born.
It would be a gross understatement to say this was good, because it was delicious . I’m talking “Babe, that was SO GOOD!” by Mr. Jessiker Bakes and my wanting seconds, which actually never happens. I think it was the simplicity of the ingredients. Nothing fancy or complicated, allowing all their different flavours to shine through together.
This casserole is as easy as making a creamy cheese base, then adding everything else in. Bake for 15 minutes, broil for 1. This results in a delicious, creamy, cheesy quinoa casserole topped with soft flavourful roasted tomatoes and cheesy goodness. It’s not even that much cheese so don’t be inclined to feel any type of bad. The tomato sauce was homemade (sharing next week!) which as we all know about homemade condiments, meant it was packed with pure flavour.
If you’re wondering what quick meal to whip up one night, this is the one! It’s so satisfying, delicious and easy to make. Happy Monday!
MORE FALL QUINOA RECIPES
By the way, if you loved this Cheesy Quinoa Casserole, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers !
And this Honey & Lime Quinoa Salad Bowl with BBQ Chickpeas
And these Quinoa Pizza Bites
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes , diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning and half the diced tomatoes. Stir together until combined and creamy.
- Add the quinoa mix to the baking dish and spread until even on the top. Sprinkle the rest of the cheese and tomatoes on top and bake for 15 minutes. Broil for 1 minute afterwards until cheese is bubbly.
- Remove from heat and allow to cook for 5 minutes. Top with shredded basil or parsley or other chopped herb. Enjoy!
