End-Of-Summer Sangria
End-Of-Summer Sangria
Labor Day calls for a patriotic sangria recipe. This recipe comes from caterer to the stars, Andrea Correale.
Servings
6
Ingredients
- 2 bottles dry white wine (sauvignon blanc is good)
- 1 1/2 cup pineapple chunks (use star-shaped cookie cutter to cut out patriotic star shapes)
- 1/2 cup berry-flavored vodka
- 1 cup raspberries
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup simple syrup
- 1 1/2 cup sliced and hulled strawberries
- 1 cup blueberries
- 1 cup triple sec
- 1/2 cup water
- 1/2 cup sugar
Directions
- Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.
- To make 1/2 cup simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool.