Red, White, and Blue Summer Sangrias

There’s just something I find hard to resist about sangria – wine and fresh fruit are just my jam.  It is the double-threat–a drink and boozy fruit salad all in one.

Try one (or all) of these sangrias – they pair well with BBQ’s, fireworks, and America:

Red Sangria

1 Orange

1 Green Apple

1 Red Apple

1 750 mL bottle of Coconut Rum

2 750 mL bottles of dry Red Wine (Cabernet Franc, Zinfindel, Red Table Wine)

Club Soda

Cut up the fruit and toss in a pitcher.  Pour the coconut rum and red wine on top and stir.  Cover and let it set in the refrigerator (preferably overnight).  Pour over ice and top with a splash of club soda for a little sparkle.

Add more wine if you run out.  This should keep for at least three days.

White Sangria

2 Peaches

1 Pint of Raspberries

1 750 mL bottle of Moscato

3/4 Cup Peach Brandy

Club Soda

Slice the Peaches, muddle the Raspberries and combine with the Peach Brandy in a pitcher.  Let it set for 15 minutes and then add the Moscato.  Stir and refrigerate for a few hours.  Pour over ice and top with club soda.

Blueberry Sangria

2-750 mL Bottles Dry White Wine (Sauvignon Blanc or a Dry White Table Wine)

1 Cup Triple Sec

1/2 Cup Berry-Flavored Vodka

1/2 Cup Freshly Squeezed Lemon Juice

1/2 Cup Simple Syrup (you can buy it or make your own)

1 cup Blueberries

1 1/2 Cups Hulled and Sliced Strawberries

1 Cup Raspberries

1 1/2 Cups Pineapple Chunks (To make star-shaped pineapple pieces, cut long & wide pieces of pineapple off the side of the fresh fruit. Use a star cutter to cut shapes.)

Combine everything into a pitcher, cover, and refrigerate for at least three hours.  Pour over ice.