Simple Sangria

Simple Sangria

The perfect sangria is really up to the palate of the taster. Various wines, fruits, liqueurs, and garnishes could be tossed around together with a splash of soda water, but I have found that the best method of determining a sangria’s ingredients is starting with what’s ripe in your garden. For Father’s Day, I decided to throw together a sweet white sangria with a freshly picked Anna apple, two juicy Valencia oranges, two ripe peaches, and a Meyer lemon, mostly all from the backyard orchard, along with some fresh mint and basil snipped and delivered by a guest. I look forward to creating a red blend sangria when our nectarines and pomegranates ripen, perhaps along with some orange and lemon slices. Here’s my Father’s Day recipe (but remember, you always have the option to use a combination of any fruits you desire!).

INGREDIENTS

-1/4 cup of Ginger & Lemongrass syrup

(see recipe for this below- takes about 50 minutes)

-Bottle of moscato (for sweet), pinot grigio or chardonnay (for mild)- chilled

-1/4 cup of Triple Sec

-One apple cored and thinly sliced

-Two organic oranges thinly sliced

-One organic lemon thinly sliced

-Two organic peaches, pitted and pureed with the skin on

-About half a cup of fresh mint leaves

-About half a cup of fresh basil leaves

-1/4-1/2 cup of chilled Lemon & Orange Infused Vodka

(plain Vodka is fine, but see below for lemon infused- takes 3 to 4 days)

-bottle of club soda (do not add to the sangria mixture! This is to add to individual glasses, or better yet, serve sangria in classes half full and the club soda separate so you and your guests can add to taste).

-Bottle of soda water (chill before serving with sangria)

Sangria:

In at least a two quart glass jug, add all of the sliced fruits including the pureed peaches. Add the basil and mint leaves. Pour in the wine, tripel sec, and ginger & lemongrass syrup. Stir with a long handled spoon (a long metal skewer stick works great for stirring!). Last, stir in the regular or infused vodka to taste. Chill for an hour or two before serving.

Serve in short glasses, half full, and add soda water to taste. Enjoy!

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