1cup chopped strawberries
1tbsp balsamic vinegar
1tbsp brown sugar
120ml black raspberry liquor (Chambord)
cucumber, chopped and frozen
juice of half a lime
half a lime, quatered
125ml orange juice
350ml mixed berry juice
1/2cup strawberries, frozen
In advance, cook the chopped strawberries, balsamic vinegar and brown sugar over a low heat. Transfer to a jar and chill until ready to serve.
Place frozen strawberries and cucumber in a jug with chilled berry, orange and lime juice and Chambord; stir.
Once chilled, dollop a teaspoon of the strawberry-balsamic coulis in the bottom of a champagne flute. Squeeze lime quarter on top and leave in glass. Half fill the glass with the juice-chambord mix you just made. Top up with the sparkling rosé. Garnish with pieces of sliced cucumber and strawberry.
And that, my lovelies, is my take on a summer rosé sangria.