This week’s recipe comes from Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas, a book that makes using that organic produce you find at the farmer’s market even easier. Just “select a recipe from the more than 225 offered to showcase what you’ve harvested or chosen at the market,” says Sybil Pratt, and you’ll be just fine. Certainly this summery sangria will put a smile on your face.
A glass of sangria on a hot day is such a refreshing treat. It’s a classic combination of red wine and sparkling water augmented with plenty of tasty fresh berries and stone fruit. Salted almonds are an appealing accompaniment to this classic Spanish cooler.
6 tablespoons water
5 tablespoons sugar
1 cup blackberries
1 cup blueberries
1 cup pitted cherries
1 cup diced peaches
1 orange, unpeeled, cut in half lengthwise and cut into 1/4-inch slices
10 medium strawberries, hulled, quartered lengthwise
5 cups dry red wine
1 1/2 cups fresh orange juice
1/2 cup orange liqueur
1 1/2 cups sparkling water
Prepare sugar syrup: Place water and sugar in small saucepan and bring to boil on high heat. Lower heat to medium and simmer until sugar dissolves. Remove from heat and cool.
In large pitcher, combine all fruit, wine, juice, liqueur, and cooled sugar syrup. Gently stir. Serve or cover and refrigerate up to 5 hours.
To serve, place several ice cubes in each of 10 glasses. Use slotted spoon to remove most of fruit from pitcher and add about 1/3 cup of fruit mixture to each glass. Add sparkling water to wine mixture in pitcher and gently stir; pour over fruit and ice in glasses. Serve.
Nutritional information (per serving): Calories 220, fat calories 0; total fat 0 grams, sat fat 0 grams, cholesterol 0 milligrams; sodium 0 milligrams; total carbohydrates 29 grams, fiber 3 grams, sugars 21 grams; protein 1 gram; vitamin A IUs 4%; vitamin C 70%; calcium 2%; iron 2%.
From Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas; reprinted with permission from Wiley Publishing.