Warm weather and long summer days call out for icy-cold and refreshing Sangria. I have included a few variations using lighter wines for summer and fresh local fruits. They all start with a base of wine and spirit infused by fruits and herbs. Feel free to exeriment. Here are a few of our current favorites.

Ingredients for the Base

  • 1 bottle dry RosĂ© or Sauvignon Blanc
  • 1/2 Cup white Rum
  • 1 – 2 Cups Club Soda (to taste)

For Watermellon Cucumber Sangria

  • 8 – 10 slices of watermellon with rind
  • 1/4 English cucumber thinly sliced

For Blackberry Basil Sangria

  • 1 Cup blackberries
  • 1 Cup basil leaves
  • 1 lemon sliced into rounds

For Peach Sangria

  • 1 pound sliced fresh local peaches
  • 1 six ounce package of strawberries halved
  • 1/2 Cup peach nectar
  • juice of 1 lemon
  • 2 Tbs sugar (to taste)

Directions

Place all ingredients but the club soda into a serving pitcher. Stir to mix. Cover and store refrigerated overnight, or for 8 – 12 hours. Just before serving, add the chilled club soda.

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