Saturday, May 1, 2010

spring soirée sangria

I love sangria.  It is my go-to bring-along for summer parties. If invited somewhere, many of my friends will bring pasta salad or deviled eggs. Not me. I bring booze, which, incidentally, is always a big hit and much appreciated.  Part of the reason I love sangria is that you really can't screw it up. It is like the spaghetti sauce of the party world. As long as you have the base (wine) and some decent add-ins (fruit, juice, soda), you're golden. My sangria is never the same twice, much like my spaghetti sauce. I even have a special sangria jar I tote around.



The reason I am thinking about sangria today is that the weekend has just begun and it promises to finally act like spring here in Maryland. (Yay!) Temperatures are forecasted to be close to 90 degrees before the weekend ends. That just screams spring soirée! Our backyard is still healing from its winter woes (aka we haven't cleaned it up yet) but the front porch is cozy and welcoming.  


Typically, I like red sangria best, but spring is a delicate, tender time so I think a white sangria is in order. The recipe below is from Beverly Mills and Alicia Ross, authors of the Desperation Dinners cookbooks. (Yes, I own two.)  I have to admit, I haven't tried it yet, but if you're in town on Sunday afternoon, swing by for a glass and a burger because the Mouse House is past due for a spring soirée!


Super White Sangria

(8 (11/4-cup) servings)
1 (750-milliliter) bottle dry white wine, such as chardonnay
1 (6-ounce) can frozen lemonade concentrate
1/2 cup light rum
1/2 cup Triple Sec or other orange-flavored liqueur
1 (15.25-ounce) can pineapple tidbits packed in natural juices
1 large apple (for about 1 1/4 cups diced)
1 (16-ounce) bottle (2 cups) chilled lemon-lime soda 
Strawberries and/or orange slices for garnish, if desired
In a 1-gallon pitcher, combine the wine, frozen lemonade concentrate, rum, Triple Sec and pineapple (with its juices). Core and dice the apple (in pieces no bigger than the pineapple pieces) and add it to the sangria. Stir well and refrigerate, covered, for at least 2 hours.
Just before serving, stir in the soda. Serve over ice, garnished with fresh strawberries and orange slices, if desired.

11 comments:

  1. Yum, I LOVE sangria! thanks for the recipe. I'm bookmarking it. Let's face it, the liqueur is always a hit. :)

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  2. Dear lord that sounds good right about now!

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  3. Sangria! Cheers to you for always bringing the booze.

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  4. Oh I can tell you and I are going to be good friends...very good friends. As a former bartender booze is a very important part of cooking anything! To quote that 70's teen idol...I think I love you!!!! And I love Sangria!

    Thanks for stopping by and making my SITS day such a wonderful experience. Your time and your words mean the world to me.

    Lots of yummy love,
    Alex aka Ma, What's For Dinner
    www.mawhats4dinner.com

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  5. Oh yeah, and I'm your newest follower!

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  6. I'll be making this!!!

    Happy SITS Saturday Sharefest!

    ~Jen @ ourfinehouse

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  7. Sigh...I miss alcohol...darn pregnancy :P

    Stopping by from SITS :)

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  8. I am going to try this drinks recipe in summer for sure....I love Sangria...such a great party/friends get-to-gether drink :)
    Thanks for stopping my blog as well and I am following yours :)

    Laura x

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  9. Oooooh, I need to party with you!! I LOVE friends who bring the booze! LOL!!

    Actually, I'm also a huge fan of Sangria, and this recipe sounds AMAZING!! I'll call you when it's ready!

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  10. oh that sounds so good right now. It's in the 90s here today and our air conditioning isn't working and i've been working on my office floor (sanding, sealing) and i need a TREAT.

    gonna try the sangria soon...

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  11. can't wait until I can get a little drink in me again, looks yummy!

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Random love is always welcomed...