M and I decided to forgo the traditional Christian American holidays at home in favor of celebrating something more personal to us - the changing of the seasons. So this summer solstice, which was Saturday, we celebrated the sun and summer with a trip to Big Bear Lake and two liters of sangria.
I wanted a fresh, light, gulpable reward for completing our planned hike, and this sangria was exactly the right choice. I wanted the sangria itself to be a celebration of summer, so I based it upon the light, delicate flavor of the white peach, herald of summer. I added a bit of ginger for spice and fortified the wine with schnapps and brandy.
Ingredients
- 1 bottle (750 mL) Riesling, or your favorite fruity white wine
- 1 cup peach schnapps
- 3 oz brandy
- 2/3 cup simple syrup
- 1 cup fresh orange juice
- 1/4 cup fresh peach nectar*
- 1/2 cup fresh lemon juice
- 2-3 white peaches
- 1/4 lemon, sliced into wheels
- 1-2 oz sliced fresh ginger
- 20 oz club soda
Into a 2 liter pitcher or large jar (I used one of those giant Vlasic Pickles jars - I love pickles), pour the entire bottle of white wine. Follow with peach schnapps and brandy. To prepare the simple syrup, in a small saucepan, stir together 1/2 cup sugar and 1/2 cup water. Bring to a boil, stirring occasionally. Stir at a gentle boil for 2-3 minutes, then remove from heat. Allow to cool, then pour into the alcohol mixture. Mix in orange juice, peach nectar, and lemon juice. Slice the peaches, then add immediately to the alcohol mixture. If you leave them in air too long, they will begin to brown. Add lemon slices and ginger slices and chill overnight. Add club soda just before serving and stir. Serve over ice. This stuff is a lot stronger than it tastes.
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