The Cocktail of Summer Celebrations
Sangria is a traditional beverage from Spain and Portugal which normally consists of wine, chopped fruit, a sweetener, and a small amount of brandy. That description leaves us with endless flavor possibilities, from pineapple to peppers there is something of every palette!
To take the guess work out of concocting a perfectly balanced Sangria we have a found a cheat sheet to share with you! Click on the photo below to go to the original post from winemag.com.
Here are a few recipes that use some seasonal local fruits!
Mixed Berry Limoncello Sangria
- 1 cup fresh raspberries
- 1 cup halved fresh strawberries
- ½ cup fresh blackberries
- 1 medium lemon, thinly sliced
- ½ 12 ounce can frozen pink lemonade concentrate, thawed (3/4 cup)
- ½ cup (4 ounces) limoncello (lemon-flavor liqueur)
- 2 750 milliliter bottle Prosecco or sparkling wine, chilled
- In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and refrigerate for at least 4 hours or up to 24 hours to blend flavors.
- Just before serving, add Prosecco. Serve in glasses over ice.
Stone Fruit Sangria
- 1 apricot
- 1 nectarine
- 1 small peach
- 2 tablespoons fresh lemon juice
- 2 750-ml bottles chilled dry rosé
- 2 cups chilled elderflower liqueur (such as St-Germain)
- 1/2 vanilla bean, halved lengthwise
- 3 plums or pluots
- 2 nectarines
- 2 apricots
- 1 peach
- 20 fresh cherries
- sparkling water
Peel stone fruit. Halve, pit, and coarsely chop.
Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.
Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2″ wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.
Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1″ cuts to form an X on the bottom of the fruit.
Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.
Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.
If you don’t care about smooth surfaces for presentation purposes, a serrated peeler’s sharp-toothed edges quickly and easily peel soft fruit.