I mentioned in my Daily Things that I’m trying to appreciate summer before I get too fall-excited.
Well, sangria seems to be the perfect way to really appreciate summer, don’t you agree?
I’ve got a few refreshing bevvies I want to post while it’s still a bazillion degrees outside, starting with this amazing concoction.
Sangria can be intimidating to some people, but do you have any idea how easy it is?! Fruit soaked in liquor. Pour wine on top. Sparkling water and sweetener are optional if that’s your style. The end! That’s sangria! All you need to know.
This recipe is proof that it’s super simple. I always soak my fruit for sangria in brandy. It’s just what I’m used to and I’ve always done it. But I was completely out, and didn’t realize it until minutes after returning from the store. So I reached for my rum, which is what I know a lot of people use. I only had about a quarter cup left! Argh! So I used that up, and used some bourbon. The result was still awesome. Sangria is seriously fool-proof.
Use whatever booze you want, whatever wine you want, and whatever fruit you want. Simple enough, eh? I included pureed blackberries and peaches in this recipe because a local bar does that and I LOVE it. It also helps sweeten the whole drink naturally so you don’t have to pour simple syrup in this baby.
Okay, enough hype. Here’s a recipe:
serves 6
1/2 C blackberries
1/2 C peeled peach slices
1/2 C liquor (all brandy is my recommendation, but half rum/half bourbon worked too!)
1 bottle two buck chuck Merlot (or whatever…)
blackberries and peaches for garnish
Soak blackberries and peaches in liquor in the fridge for 2-3 hours. Then puree and pour a bottle of wine on top. Throw in some more blackberries and peach pieces for garnish if you want. Add a splash of sparkling water if you want.
Enjoy!
Nutrition facts per serving: Calories: 178; Calories from Fat: 1; Total Fat: 0.1g; Sodium: 8mg; Total Carbohydrates: 7.2g; Dietary Fiber: 0.9g; Sugars: 3.3g; Protein: 0.3g
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