I’ve decided to try a slightly different angle this year when it comes to winter: I’m going to fully, enthusiastically embrace each phase of the season as it comes.
Rainy but mild? We’re donning raincoats and wellies and heading out to splash in puddles. Dark and dreary? Time to haul out the big blanket and cuddle in front of the fire. Thanksgiving, Christmas, Valentine’s Day, Saint Patrick’s Day … there will be crafts to make, books to read, events to attend. A snowman will happen, and hot chocolate afterwards. And, of course, recipes to make for every season. Lots and lots of recipes.
Life is crazy right now. Buying/selling/moving/uprooting – why oh why did we sign on for this! The craziness is giving me insomnia, making me pull my hair out, influencing me to use exclamation points when I should be using question marks.
I have to wonder if my family is a little worried about me. At just about every family gathering for the last six months or more, I’ve had some sort of new sangria for them to test. I toted jars of it over to my niece’s birthday party. I broke it out it after dinner at a Mother’s Day gathering. I hadn’t gotten around to making a dessert, but sangria? Of course I did.
Apples. Pears. Cinnamon sticks. Clove-studded oranges. Wine. Rum. It’s White Autumn Spice Sangria. Yes?
I’ll answer for you – and I hope that’s okay: YES. An enthusiastic yes. Imagine Meg Ryan in “When Harry Met Sally.” That sort of yes.
This sangria is seriously that good.
I’ve had delicious red sangria with hints of fall spices here and there (oh, so good), but never white. So I decided to give it a try, and man oh man, am I glad I did?
That would a be a “yes.”
I’ve been so pleasantly blown away by the popularity of my White Strawberry-Lemon Sangria – both online and at home – that I thought I’d try another fruity-citrusy white sangria combo.
I like this combo as much – possibly even more – than the first. Fresh bing cherries give this light, uber-drinkable sangria a lovely pink hue. And you can really taste that sweet cherry goodness. Loads of lime slices enhance the cherry flavor … and then there’s the super-spiked rounds of watermelon. Yeah, this is pretty much July in a glass.
Some might argue that a true sangria is red.
Me, I don’t care either way. It’s sangria. When you’re drinking sangria – regardless of the hue – life is automatically good. Who would want to argue with that?
This sangria in particular has become a fast fave in our house. It’s sweet, but not sickeningly sweet. It’s just-right sweet. The strawberries lend their signature summery taste while the sour lemon keeps everything in check. Lemon-lime soda tops it off and, I think, makes this sangria particularly drinkable – in a bit of a dangerous way, actually.
I’m kind of into the dorky over-the-top holiday themed stuff.
I know I’m a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool – but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.
But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?
That’s right, my friends. We’ve got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.
Fourth of July Sangria
- 1 bottle dry white wine (I use pinot grigio, sauvignon blanc would probably work nicely as well)
- 1 1/2 cups strawberries, hulled and halved
- 3/4 cup blueberries
- 1 medium star fruit, sliced
- 15 maraschino cherries
- 1/2 cup pomegranate schnapps
- 1/4 cup sugar
- Club soda
- Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
- Pour in the wine and the pomegranate schnapps.
- Gently stir in the sugar.
- Cover and let sit in the refrigerator for at least 6 hours – or, preferably, overnight.
- To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.