A few words on

63 WORDS ON… A rosy sangria

Give the spritzers a rest and turn your nearest carafe into a rosé-tinted spectacle this summer, says TASTE’s resident cocktail expert, Jeanne Calitz

In a glass pitcher, combine 1 bottle of rosé wine, 2 T caster sugar and ¼ cup fruity liqueur

such as Cointreau

(or elderflower). Stir to dissolve the sugar, then add a couple of handfuls of your favourite seasonal fruit – we like sliced

peaches, strawberries, slices of spanspek or

watermelon. Add fresh mint and ice and top with sparkling water for extra pizzazz.

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