Happy Summer, ya’ll! It sure feels like it out there today.
I will admit to having never liked sangria in the past. I feel the same way about mimosas, spritzes, etc. – I like my wine as it is. That said, I thought sangria could be a refreshing addition to the summer menu at ABV. Having never made sangria before, I scoured recipes online, ultimately combining a few, and adding my own twists.
Berry Rosé Sangria
*1 cup water
* 1/2 cup sugar
*1/4 cup cassis (I used Finger Lakes Distilling)
*1 1/2 cups mixed berries (I used blueberries, raspberries and blackberries)
*1 bottle rosé (I used 750 ml Inman Family, Endless Crush, Olivet Grange Vineyard, CA 2010)
*juice from two lemons
*1/2 cup white port (I used Ferreira)
Combine the water, sugar and cassis and heat until the sugar dissolves. You are basically making a tasty simple syrup. Pour the syrup over the berries, then add the wine, the lemon juice and the port. I have been using frozen berries and I’m getting great results. They puff right up when the syrup is poured over them and they absorb a lot of flavor. The first batch I let chill overnight, but this is not necessary. The recipes I read said everything from serve immediately, to chill for an hour, to let sit overnight. I’ve found the flavors come together pretty quickly. We are serving it in a highball glass, over ice, topping it with club soda and garnishing it with a lemon-thyme orange wheel garnish. Cheers!