Spring has sprung and that means Sangria Season. As I have gotten older, I have come to realize that Sangria is just the adult party punch. Don’t quote me on that. Two summers ago I tinkered around with some sangria recipes and was having a blast. As of late I got away from it but I have committed myself to bringing it back this summer. So once a month we shall see sangria on the “pages” of Infusiasm.
750 mL Riesling (or other dry white wine)
1 cup apricot brandy (or apricot infused rum)
2 cups club soda
1 cup fresh raspberries
– place fresh raspberries and sliced apricots into a clean container and cover them with the brandy (or rum)
– let this mixture sit in the fridge for a day
– pour the mixture into a picture along with the wine and store in the fridge until ready to serve
– add club soda and mix well just before serving
Sangria’s don’t have to be too complicated to be delicious. Often times, the simple ones are the best. I also like to soak the fruits, not just to get some of their essence into the drink, but because alcohol infused fruit is a great parting gift when you have run out of sangria.
***Check out the DIY Apricot Brandy recipe this Thursday!!