Summertime Sangrias

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 experiment. Here are a few of our current favorites.

Ingredients for the Base

• 1 bottle dry Rosé or Sauvignon Blanc
• 1/2 Cup White Rum
• 1 – 2 Cups Club Soda (to taste)

For WatermelonCucumber Sangria

• 8 – 10 slices of watermelon 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.