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  • Douglas Todd's Summer Sangria

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  • 1 small ripe peach, peeled, pitted and cubed
    Freshly squeezed juice of 1 lime
    1 orange, quartered lengthwise and thinly sliced
    1/4 cup Cointreau
    1 1/2 cups fresh blueberries
    1/2 cup hulled and sliced, fresh strawberries or whole raspberries (may substitute frozen berries)
    2 cups ginger ale
    1/4 cup agave syrup
    1 (750-milliliter) bottle viognier
    In a large pitcher, combine all the ingredients, except the wine. Mash fruits gently with back of a wooden spoon to release their juices. Add wine and stir to combine. Cover and refrigerate for at least 8 hours and up to 48 hours (the longer it sits, the fruitier it will be). Divide among ice-filled wineglasses.
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