Friday, May 20, 2005

summer sangria

2 peaches, pitted and sliced
1 apricot, pitted and sliced
1 cup fresh raspberries
½ cup currants
½ lime, sliced
½ lemon, sliced
¼ cup Triple Sec or Brandy
3 tbs granulated sugar
1 bottle Red Rooster Merlot or other dry red
2 cups freshly squeezed orange juice

In a medium bowl, macerate the fruit in liqueur and sugar for about an hour. In a large pitcher, combine the fruit and liqueur with the wine and orange juice. Mix well and serve in wine glasses with plenty of ice. Keep chilled.

Remix: Try sangria with the above, or any combination of fruits that pleases you. Kiwis, mangos, pears and apples, cherries, pomegranates, blood oranges, berries, cantaloupe, goose berries, plums, starfruit. Just a few suggestions.

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