The last few days have been rainy, so I haven’t been able to do much in the garden except watch things grow. I have been interviewed for the Shop of the Month section on the Keepers of Enchantment blog, have created many a treasury on Etsy to celebrate the summer, and have made some new amethyst belly beads in a children’s size.
As I stepped into the fresh wet outside world this afternoon, right after the rain, took a deep breath and looked around, the sun that has finally come out reminded me that it is a warm summer. And every summer I rediscover the refreshing taste of Sangria.
I did not have orange juice and citrus fruit that makes up the traditional Sangria, and so I set off experimenting with some peaches, a lemon, a pinch of rose petals, and a raspberry liqueur. The result was surprisingly good. I now have two small 34oz pitchers of wonderfully light, fruity and refreshing Sangria chilling in the fridge (I make two pitchers to use up the entire bottle of wine). The recipe below is for one larger, 68oz pitcher. Adjust as needed.
Peach Raspberry Sangria
- 1 bottle of light-tasting red wine (I used Chilean Pinot Noir we have made at The Wine Station)
- splash of Chambord (red raspberry liqueur)
- 2 cups of water
- 1 large lemon
- 3 peaches or nectarines
- 1 pink lady apple
- 1 pinch of rose petals
- 1 tbsp of maple syrup
How to make it:
- Cut up the peaches and apples into approximately 1 inch chunks. Put the fruit into the pitcher.
- Slice the lemon and add to the pitcher.
- Pour the wine and the water over top of the fruit.
- Add a splash of Chambord (adjust depending on how strong you want the Sangria to be).
- Add a pinch of rose petals.
- Add 1 tsp of maple syrup.
- Stir and refrigerate for at least an hour to let the flavours infuse the wine.
- Sip with a smile to good music.
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