Here it is. My first original post for The Beer Drinker’s Table. It’s Summer here in Australia, and a particularly hot one here in Brisbane as I don’t have air conditioning. So, some refreshment was in order. Well, that and the fact that New Year’s Eve was only a few days ago; I needed a thirst-quencher and something a bit special to celebrate.
This recipe is adapted from various lambic sangria recipes and I’ve made the most of the delectable seasonal fruits we have readily available around this time of year. It’s best to use a sweet lambic such as Lindemans Framboise or Het Anker Boscoli rather than a sour. The witbier will cut through the sweetness to make one very fresh and quaffable beverage.
Everyone gave it the thumbs up on New Year’s eve and reacted with surprise when I let slip about its beer base. Fresh, fruity, and bursting with summer flavours, I hope you enjoy it as much as I did.
What you need:
- 1 Lime
- 1 White Peach
- 1 White Nectarine
- 1 handful raspberries
- 1 handful cherries, halved and pitted
- ¼ cup Tequila
- ¼ cup Grand Marnier
- 2 x 375ml bottles framboise lambic
- 2 x 330ml bottles witbier
What to do:
1. Thinly slice lime and then cut circles into quarters. Halve and pit the peach and nectarine and then cut each halve into bite-size chunks.
2. Place all the fruit into a serving jug and add the Tequila and Grand Marnier. Allow to soak for 20 minutes.
3. Add the lambic, witbier and top up with ice. Stir to combine ingredients. Serve.