Directions: Place fruit (I used a plum and a white nectarine), rum, and sugar together in refrigerator for an hour or more. Chill all other ingredients. When ready, mix all liquids (don’t break the bank with the wine—even a $5.00 bottle of Cabernet or Merlot will do) with fruit-liquor-sugar mixture. Add a bit more sugar to taste if you like. Serve over ice.
What I love about this recipe: On hot late-in-the-season SoCal nights, a glass of cold sangria really hits the spot. Sangria comes in many forms, colors and configurations. Plenty of restaurants now serve this wine-punch and make it too complicated and waaay too sweet. One establishment I patroned this summer bragged that their sangria contained 16 ingredients. It was a sugary, bland glass of disappointment in my humble opinion.
My recipe is a simple mixture that never fails to satisfy. Enjoy!
Michelle can be found at her blog Kickin’ It in the Kitchen. Besides recipes and a good sense of humor, she offers workshops on meal planning, as well as ones titled “Welcome to the Table, Little One,” “Thinking Outside of the Lunch Box,” “Homemade Baby Food,” and the tantalizing “Scrounge.”
Try Michell’s other recipes:
Citrus Roasted Chicken
Greek Avgolemeno Soup
Garbanzo-Bulgar Wheat-Lemon-Herb Salad
Piña Colada Pancakes
Simply Delicious Summer Fruit Crisp