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Happy Fourth of July!!! Boy, it’s hot out there! You’re going to need something light and refreshing while standing over a hot grill. Why not try a sangritzer? What’s a sangritzer, you ask? Well, it’s delicious, of course! It’s a sangria spritzer.

ImageI’m using one of my favorite wines, a tempranillo from the Rioja region of Spain. It’s wonderfully full-bodied, yet inexpensive. You should be able to find a good one in your area for $10 or less. Another of my favorites for this purpose is a grenache which is also from Spain.

ImageFor this particular sangria I have the usual suspects of fruit, lemon, lime and orange. But I’ve also included some of the fruits that are in season right now. I added some cherries and half of a white peach. Any of your other summer fruits would also be great. Strawberries, blackberries, snozzberries. Use your imagination and go wild! It’s best to make the sangria part the day before (or early in the day) you plan to serve it. The extra time will help macerate the fruit. But don’t make it too far in advance!

ImageSangritzer (adapted from Outlander Kitchen’s Mamacita’s Sangria from Voyager)

  • 1 bottle (750ml) full-bodied red wine
  • 1/3 cup brandy
  • 1/2 lemon, cut in slices
  • 1/2 lime, cut in slices
  • 1/2 orange, cut in slices
  • 1 cup cherries, pitted
  • 1/2 white peach (or any other summer stone fruit), cut in wedges
  • 2 Tble sugar (optional)
  • 1 bottle club soda
  • extra cut fruit for garnish

Mix brandy and fruits in the bottom of a large pitcher. If using the optional sugar, add it now. Allow fruit and brandy to sit for 10-15 minutes. Add wine. Cover and refrigerate until ready to serve. When ready to serve, add 6 oz of sangria to crushed ice in a glass. Top with club soda and fruit garnish. Serve and enjoy immediately.

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