Sparkling Rosé and Berry Sangria
Photography Josh Griggs.
Serves: 4–6
INGREDIENTS
1 x 750ml bottle sparkling rosé wine
1 cup mixed fresh berries
¼ cup Chambord
juice of 2 limes
To serve
8-12 fresh raspberries (or other fresh berries of your choice)
METHOD
Combine all the ingredients in a large pitcher and mix gently. Place ice cubes in tumblers and pour over the sangria. Garnish each one with 2 fresh berries.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.