When you reach mid-June and the AC is perpetually on blast, very few things can truly #BeatTheHeat. Margaritas, mojitos, and our beloved G & T’s top the tipples list at DSSC HQ, but fruits & desserts aren’t too far behind. A week of tasting (hic) and #DSSCTestKitchen bustling resulted in four recipes inspired by fruits of the season with flavours that commonly constitute our desserts but make for some smashing tipples. Celebrate summers with the ace produce of #OurCity and these stellar cocktails.
Blueberry Lemonade Sangria
Image: floatingkitchen.net
Berries and lemons came together to create this ace sangria, with the ardour for the combo stemming from our unconditional love for blueberry lemon cake. A standout on Sunday brunches, #DSSCRecommends you stir some up pronto!
Prep time: 5 minutes
Challenge Level: Beginner
Caters To: Four tipplers or one pitcher
From the Pantry:
- 750 ml dry white wine
- 1 cup lemonade
- ¼ cup blueberries, crushed
- ¼ cup tequila
- 1 tablespoon castor sugar
- 1 cup fresh blueberries, frozen
- 1 lemon, thinly sliced
- 1 cup seltzer or soda, chilled
Mix Away:
- In a pitcher, pour wine, lemonade, crushed blueberries, tequila, and sugar. Stir until combined.
- Add frozen blueberries, lemon and top off with cold soda.
Your summer sangria is ready for a stellar Sunday brunch.
Mango-Peach Fizz
Image: inspiredbycharm.com
We couldn’t possibly get through summers without mangoes and when stirring up cocktails this luscious summer king goes beautifully with peach. An all-time favourite at DSSC HQ, this mango-peach fizz can amp up any summer meal.
Prep time: 15 minutes
Challenge Level: Beginner
Caters To: Six tipplers
From the Pantry:
- 1 ripe mango
- 1 large ripe peach
- ½ cup unsweetened mango, peach, or orange juice
- 1 tablespoon brown sugar
- Ice cubes as per requirement
- Peach Schnapps as per requirement
- Club soda, chilled
Mix Away:
- In a blender, puree mango and peach with fruit juice (mango, peach or orange) and sugar (add more sugar if puree is too tart). Puree can be made up to 1 day ahead and refrigerated.
- Fill a tall glass with ice cubes and add two tablespoons of the prepared puree. Pour in peach schnapps according to your tipple-o-meter and top off with club soda.
Let the tipples times begin!
#DSSCTopTip: If you’re in mood for some extra-lovin’ switch out club soda for champagne.
Strawberry-Rhubarb Rosé Sangria
Image: foodandwine.com
Inspired by a rhubarb and strawberry tart, our sangria edges on sharp but with rosé wine in the mix it rolls smoothly on the palate. Summer’s brightest treats – rhubarb & strawberry make for a sangria that will have everyone coming back for refills repeatedly.
Prep time: 10 minutes
Challenge Level: Beginner
Caters To: Six tipplers
From the Pantry:
Rhubarb Syrup
- ½ cup water
- ½ cup sugar
- 3-4 cups rhubarb stalks, diced into 1 inch cubes
Sangria
- 750 ml rosé wine
- 1 lime, sliced
- 1 tablespoon lime zest
- ¼ cup fresh mint leaves, torn
- 2 cups strawberries, quartered
- Club soda, chilled
- Ice as per requirement
Mix Away:
Rhubarb Syrup
- In a medium pot, combine sugar and water. Bring to a boil, stirring until the sugar is completely dissolved.
- Add rhubarb, stir and cover. Simmer for 5 minutes and remove from heat.
- Cool and strain off rhubarb before adding to sangria.
Sangria
- Combine rosé, lime, lime zest, mint, strawberries and the rhubarb syrup in a pitcher. Refrigerate for at least 4 hours.
- Top off with club soda and ice before serving.
Be prepared for an afternoon siesta later!
#DSSCTopTip: Rhubarb as delish as it is needs to be handled carefully. Separate the leaves which are poisonous and throw away before chopping the stalks.
With these ace recipes for fall-back and our summer tipples are sorted! Hit us up at editorial@dssc.co and we’ll share your go-to cocktails to #BeatTheHeat.
Featured Image Courtesy: foodconfidential.it
