Bot­toms up

Quench sum­mer thirst with peach and rasp­berry san­gria with cava and straw­berry

The Guardian (Charlottetown) - - FOOD/COMMUNITY - BY J.M. HIRSCH

Want to be the hero of the next sum­mer gath­er­ing? Leave the burgers and dogs to some­body else. Ditto for the potato and pasta sal­ads. What you want to bring is the san­gria. Be­cause it's hard to go wrong at an out­door sum­mer party when you're the one tot­ing the pitcher cock­tail.

Still, I'm not a big be­liever in work­ing hard for my cock­tail. So this recipe is a breeze to as­sem­ble. Just dump and stir in the morn­ing, then let it chill for a few hours be­fore serv­ing. What­ever you do, don't add ice un­til it's in the glass, and even then keep it to one or two cubes at most. No­body wants a wa­tered down cock­tail.

For this recipe, I call for cava — the sparkling wine of Spain — but feel free to sub­sti­tute the bub­bles of your choice. Or if you'd rather cut the al­co­hol a lit­tle (can't imag­ine why, but what­ever), ginger beer or a lemon­lime soda are fine sub­sti­tutes.

PEACH AND RASP­BERRY SAN­GRIA WITH CAVA AND STRAW­BERRY ICE

Start to fin­ish: 10 min­utes ac­tive, plus 2 to 4 hours chill­ing Serv­ings: 10 1 cup brandy 1 cup peach juice 1/2 cup sim­ple syrup or agave syrup 750-millil­itre bot­tle dry red wine (such as rioja) 6 ounces fresh rasp­ber­ries 2 or­anges, thinly sliced 2 limes, thinly sliced 16-ounce bag frozen straw­ber­ries 3/4 cup or­ange juice 1/4 cup sugar 750-millil­itre bot­tle cava (or other sparkling wine) In a large pitcher, stir to­gether the brandy, peach juice and syrup un­til the syrup is dis­solved. Add the wine and stir again. Stir in the rasp­ber­ries, or­anges and limes, then cover and re­frig­er­ate for 2 to 4 hours. Mean­while, in a blender com­bine the straw­ber­ries, or­ange juice and sugar. Puree un­til very smooth. Pour into 2 ice cube trays, then freeze for 2 to 4 hours, or un­til solid. When ready to serve, slowly pour the cava into the pitcher. Stir once or twice gen­tly just to mix. Pour into serv­ing glasses, then add 1 to 2 frozen straw­berry cubes to each glass.

AP PHOTO

Be the hit of the next sum­mer gath­er­ing by bring­ing a pitcher of peach and rasp­berry san­gria with cava and straw­berry ice.

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