Keep summer going with a sangria that celebrates summer fruit

Photo courtesy of Gwyneth's Goop, where you can find another sangria recipe, if you want it.

Photo courtesy of Gwyneth's Goop, where you can find another sangria recipe, if you want it.

Apparently it's the summer of frosé, and we admit that it does sound pretty tasty. We’re going to give this recipe a whirl. In the meantime, we’re eating summer fruit - juicy peaches, ripe berries, sweet-tart plums, luscious grapes whenever and however we can. And sipping crisp, cold rosé on the patio. Hopefully without a sweater and patio heater, but you never know with Bay Area summers. It doesn’t matter, though. If we have to put on a sweater and crank up the patio heater, give us a cool glass of this very summery sangria and we’ll close our eyes and imagine we’re somewhere you need an icy glass of fruit-infused wine to keep you cool.

Ingredients:

  • 2 ripe peaches
  • 1-2 ripe pluots
  • 1 pint raspberries
  • 1 - 750 ml dry white wine, such as sauvignon blanc
  • 1/2 bottle Lillet Blonde
  • 8 oz St. Germain elderflower liqueur
  • Fizzy water, ice cold
  • Fresh mint for garnish

Peel the peaches: Bring a medium pot of water to the boil and prepare an ice water bath. Lightly score the bottom of each peach with an X. Submerge peaches in boiling water for 2 to 3 minutes. Use a slotted spoon to transfer them to the ice-water bath to stop the cooking. Slip the skin off with the help of a paring knife.

Slice the peaches in half and remove the pits and cut into slices about ½ inch thick.

Pit and slice the pluots.

Place all the fruit in the bottom of a large pitcher and pour wine, Lillet, and St. Germain overtop. Stir gently and refrigerate at least 2 hours.

Serving option #1:

Stir your fruit and wine mixture to blend all the flavors completely.

Fill a large wine glass with a few ice cubes, a ¼ cup of the fruit. Fill just above halfway with the sangria liquid and top off with fizzy water. Garnish with a sprig of fresh mint for color.

Serving option #2 (for those who don't like chunks of fruit in their drinks)
Muddle the fruit and wine mixture with a muddler or wooden spoon to break the fruit up a bit.

Fill a large wine glass with a few ice cubes. Pour the sangria through a fine-strainer into the glass just above half way and top off with cold fizzy water. Garnish with a sprig of fresh mint for color.

Tabitha Steager

Tabitha Steager Communications, Salt Spring Island, British Columbia v8k2p7