Late Summer Sangria

I have vivid memories of sitting at my grandparent’s dining room table, watching my grandfather slice a peach directly into his glass of red wine.  It was his one indulgence.  Just one glass a night, but he always savored it completely.  As a kid I remember thinking it was just one of my grandfather’s quirky ways, like putting salt on his salad, but as an adult I realize he knew what he was doing (on both counts)!

Fruit in wine is a wonderful treat any time of year, but when summer stone fruit is in season like right now, it’s extra delicious.  I made a great big batch of summer fruit sangria for a party over the weekend, and it’s about as simple as it gets.  I sliced up a combination of peaches, plums, an orange and a container of raspberries and combined it with a touch of sugar and three bottles of Spanish Rioja.  I let it macerate all day long, and then right before my guests arrived I added two liters of plain seltzer water to make it a little sparkly, light, and slightly chilled.  The result was delicious, and the perfect accompaniment to my chili-pepper-inspired menu.

Toss together a batch for your next party!

Summer Fruit Sangria

Serves 6-8

1 ripe peach, 2 ripe plums, and 1 orange, sliced thinly

1 small container  blueberries or raspberries

2 tablespoons of sugar

2 – 750 ml bottles red wine (any dry wine is fine, but I prefer Rioja or Temperanillo)

1 liter seltzer

Place all the fruit, sugar and wine in a large pitcher or glass container and allow to sit for several hours.  Right before serving, add cold seltzer, and if desired, a few handfuls of ice.  Serve and enjoy!

 

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.
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