Summertime favourite sangria just got better
Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain.
In its classic form — a mix of red wine and chopped fruit that’s sometimes further glorified with orange juice and brandy — sangria is just about perfect.
Except that it can be rather difficult to sip the punch given all the fruit floating around in it ... and likewise tricky to eat the fruit without spilling the punch on your shirt.
Here’s my solution: puréed fruit ice cubes. They start to melt as soon as you drop them into the glass, releasing all the fruit’s flavour while freeing you from having to stick a fork into a chunk of fruit as you drink.
It’s delicious straight up or with a little bubbly water for some fizz.
PINK SANGRIA
Serves: 6
2 cups (500 mL) peeled, pitted and coarsely chopped very ripe peaches or nectarines
2 cups (500 mL) fresh raspberries
1 bottle (750 mL) chilled dry rosé wine
1/2 cup (125 mL) Grand Marnier, Cointreau, Triple Sec, or the orange liqueur of your choice 1/3 cup (80 mL) superfine sugar Chilled sparkling water (optional)
1 orange, halved lengthwise, sliced crosswise into halfmoons, about 1/4 inch (6 mm) thick, and then cut into triangles (you will only need about 1/2 the orange; save the rest for another use)
Mint sprigs for garnish
1. In a blender purée the peaches until smooth and pour into an ice cube tray. Rinse out the blender, add the raspberries and purée until smooth; pour into another ice cube tray. Freeze until solid.
2. In a large pitcher combine the wine, Grand Marnier and sugar and stir until the sugar is dissolved.
3. Unmould the iced fruit cubes and fill rock glasses with them. Pour the punch over the fruit cubes, topping off each drink with a splash of sparkling water, if desired. Garnish each glass with a few orange triangles and a sprig of mint and serve right away.