Happy Easter everyone! Not my usual Tuesday post but I’m sure you’ll all forgive me – right? I made this Fruity White Wine Sangria a while ago for the Adeline & Lumiere Christmas recipe book (take a quick look here or click on the link on the right to download).
I’ve been busy photographing all sorts of bits and bobs over the last few weeks. This week I shot some of my friend Sophie Curtain‘s beautiful products. Sophie is a textile designer and 1/6th of the textile design group Full Drop Co. They’ve just completed their one month residency at Harvest Textiles where they printed all sorts of unique fabrics amazing homewares. Soph printed three different beautiful fabrics (which are for sale by the meter over here) as well as creating a range of cork place mats and coasters with her Full Drop pals. These were big sellers, but if you’re super quick they may have a few spare in their shop – so hurry!
Interior of Harvest Workroom
Sophie Curtain’s material designs for sale by the meter.
Cork placemats by Full Drop Co.
Full Drop Co. placemats available here.
And now for the Sangria photos and recipe!
Fruity White Wine Sangria
750ml chilled white wine
4 white peaches cut into eighths
1 orange cut into eighths
6 strawberries hulled and halved
5 mint leaves
1 cup peach schnapps
1 cup chilled ginger ale
1. In a large jug or bowl combine fruit and peach schnapps. Gently bruise the mint with the back of a wooden spoon to release its flavour. Add wine, mint, ginger ale and stir to combine. To serve, fill glasses with ice and top with sangria.
* Sangria can be made up to 24 hours before and refrigerated until ready to serve.