Making fresh sangria is one of my favorite year-round drinks to mix up at home.The thing I love about sangria (or shangria as we like to call it in my home) are the endless combination of flavors you can create depending on your tastes, mood and what’s in season.
Last week a dear friend of mine was coming over for a long-overdue catch up. We had discussed going out for drinks and a bite to eat with my daughter, but as my eyes fell onto a bowl of peaches that were just slightly over-ripe, I decided we should stay in and I would whip up a batch of shangria instead.
Some might say you should be picky with the wines you choose for sangria. But I say: use whatever you have on hand! And in this case, I had a bottle of Baron Herzog Sauvignon Blanc leftover from a recent Shabbat dinner. It turned out to be a perfect base for a light, Summery sangria. Add some strawberries, a bit of orange-flavored liqueur and club soda or ginger ale, and you are ready with a light, fruity and slightly fizzy drink.
Want some inspiration to create your own perfect pairing? Here are a few recipes that caught my eye:
Need the perfect serving set for your sangria? I love this super affordable 7 piece set which includes glasses for all your friends too. Sangria isn’t meant to be enjoyed alone, after all.
Cheers! Or rather, l’chaim!
1 bottle dry white wine, such as Baron Herzog Sauvignon Blanc
¼ cup orange flavored liqueur or orange flavored vodka
2 Tbsp sugar
2 peaches, cut into slices or pieces
1 cup strawberries, sliced
8 ounces ginger ale or club soda
Small bunch of fresh mint leaves, around 2-3 Tbsp
In a small container combine orange-flavored liqueur, sugar, peach slices and strawberries. Put in fridge for 2 hours or overnight.
When ready to serve pour the fruit mixture into a pitcher. Add wine and soda.
Garnish with fresh mint.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.