I found my new favorite summer drink. Wanna see?
I have to admit that my favorite sangria of all time is one made with red wine, but for a light, cool, crisp drink for a summer evening in front of the grill–this one is IT.
Truth be told, I’m really a red wine kinda gal–except when it comes to this Moscato:
The Tall Boy and I are certainly no wine coneissours, but a few years ago, one of my best girl friends was back home visiting us from wine country, and brought me a bottle of this wine.
It might have been a combination of the friendship, reliving good memories, and just sharing the companionship of an old friend, but this wine was one of the best I’d ever tasted. So good, in fact, that we have the winery ship us a case every December. You certainly don’t need this label for this recipe (Beringer makes a fine Moscato for around $10), but this is my preferred selection.
The Tall Boy, who typically does not care for sweet whites at all, loved this sangria. In fact, we both loved it so much, we made it twice in one week. The moscato in this really brought out the flavor of the fresh peaches, and the cherries gave it just the right amount of tartness. Perfection!
I also dropped in a few of my homemade maraschino cherries for good measure. And since I had it on hand, I swirled in a bit of the now cherry-infused vodka they’d been macerating in. You certainly don’t need to do that, though–this drink stands just fine on its own.
- 1 bottle sweet white wine (Moscato works great)
- 1 cup peach schnapps
- ½ cup lemonade concentrate, thawed
- assorted fresh fruit: I used sliced peaches, grapes and cherries
- Combine all ingredients in a large pitcher or carafe. Stir well, and refrigerate for at least two to three hours; overnight is best!
Have a great Friday! Who’s watching the Olympics this weekend? GO TEAM USA!
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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