July 25, 2011

fresh and fermented-Québec sangria!

It may not be moose hunting but there is something satisfying about picking one's own raspberries (or anything come to think of it). We drove up rang St-Jacques to La Ferme Perron, were given cute little cardboard boxes and then pointed in the berry patch's direction. Roasting in this freaky July weather. Here is the trick. Don't squeal and pick the first little red things you see. Move into the patch, further, resisting the urge, hold off a little more and then....it should feel soft between your fingers and release easily. Any resistance is no good. Leave it, or taste it, still a little sour. Basically don't do what everyone else does. The nicer ones are always further off.

Two years ago I visited La Vallée de la Framboise, in the Matapédien vallée. They make tasty refreshing alcools using raspberries, currants etc...Renard artisan bistro still orders from them for our Québec sangria. We really have no recipe, but it goes something like this

blend fresh raspberries and pass them
le Matapédien raspberry wine
a few shots of Le Brochu (raspberry and cassis liqueur)
fresh raspberries
fresh lemon balm leaves

you see where this is going, dosages according to your whims and will.

1 comment:

  1. That is exactly what I've been craving during this heat wave and I just didn't know it! I'm coming to Renard very soon and I want some of this Sangria! ...and lots of meat!