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Summer Sangria

August 9, 2012

I always wanted to make Sangria as an alternative to serving wine to my guests during the hot summer months.  I finally took the plunge and adapted a F&W recipe for this Summer Sangria.  The results were great.  I made a small batch since I wasn’t sure how it was going to turn out.  So this recipe yields a pitcher for 3 people, but it’s easy enough to expand.  I used LaCroix Berry sparkling water for the top, but any sparkler will do.  But don’t use a sparkler with sugar in it.  The whole point is that the sparkler will cut the sweetness of the sangria and balance out everything.  Also, this recipe calls for St. Germain liqueur.  It’s an elderflower liqueur.  Gives the sangria a unique flavor (in a positive way).  There aren’t too many things you can substitute for that.  The usual suspects just won’t work in this case.  One that might is Canton, a ginger flavored liqueur.  But after our group raved about the results, I think it was worth getting the St. Germain.  It’s not hard to find.  You can make the puree, the liquids and the cut fruit ahead of time, but I wouldn’t mix the sparkler and simple syrup in until the last minute.  Enjoy!   This is Steve R Morse in Fort Lauderdale with a cool summer beverage recipe.

Fruit Puree

1 apricot, 1 nectarine, 1 peach 2 T fresh lemon juice

Sangria

1 750-ml bottles chilled dry rose (NOT WHITE ZINFINDEL, yuck!)

1 cup elderflower liqueur

1/2 vanilla bean, halved lengthwise

3 plums, 2 nectarines, 2 apricots, 1 peach, 20 fresh pitted cherries

sparkling water

simple syrup

Peel stone fruit.  Halve, pit, and chop.  Place in blender; add lemon juice.  Puree and transfer to a large pitcher.

Add rose and elderflower liqueur to puree in pitcher; scrape in vanilla seeds (I toss the pod in there as well).  Halve and pit all stone fruit.  Cut fruit (except cherries) into wedges.  Add all fruit to pitcher.  Chill for at least an hour, up to 2 days.  Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full.  Top with sparkling water and a dash of simple syrup .  Stir and serve.

 

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From → Recipes

3 Comments
  1. Bob P. permalink

    What a great version of Sangria. It was not too dry and not to sweet. There was a crisp quality to the drink. All I can say is that it was a hit at my party.
    Thanks for another great idea !!!

  2. Joe Ann permalink

    I am not usally a love of Sangria, but this was the best I’ve ever had, really enjoyed it and you can be sure it will be the signature drink at my next gathering.

  3. Reblogged this on cellargourmet and commented:

    For those of you who keep requesting this

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