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:
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)
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.
1 Pint of Raspberries
1 750 mL bottle of Moscato
3/4 Cup Peach Brandy
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.
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.