In many areas, summer ended today. In South Florida, the heat and humidity are still sky-high. My friend Amy was visiting this week from already cooling Minneapolis (that’s in MinneSNOWta, for the uninitiated) and after a long day at the beach, we wanted something light and refreshing. Enter sangria and fruit salsa!
She was my travel companion when I first had sangria in Barcelona. On a particularly hot afternoon next to the beach on the Mediterranean, we sipped sangria and ate tapas. I knew it would be the perfect afternoon drink while catching up on gossip and life.
I went with Sublime Sangria, from The Sublime Restaurant Cookbook. I hadn’t had the sangria at Sublime, a popular vegan restaurant in Ft. Lauderdale, but everything I’ve had is great, so I knew if this made it to the cookbook, the drink wouldn’t disappoint. It uses a red Zin and tons of fruits. It was like a fruit salad with some wine. I used lemon and lime soda instead of ginger ale, since that is my preference.
We needed something light to snack on before dinner while drinking and talking, so I made a peach salsa, full of contrasting flavors that tasted different with every bite. On salty chips it was the perfect balance to our drink.
It was a great light snack and drink, we could pretend it was healthy(ish) and I shared it with a great person I’ve been friends with since seventh grade that I hadn’t seen in years.
Makes four glasses
- 750 milliliters red Zinfandel
- 1 orange, sliced into wedges and seeded
- 1 lemon, sliced into wedges and seeded
- 1 lime, sliced into wedges and seeded
- 6 large strawberries, sliced
- 1 cup blueberries, halved
- 1 medium red apple, cored and slices into wedges
- 1 kiwi, peeled and sliced into wedges
- 2 tablespoons sugar
- 2 tablespoons brandy (optional, I used triple sec)
- Ginger ale (I used lemon-lime pop)
- Pour the wine into a 2-quart pitcher.
- Squeeze the juice from the orange, lemon and lime wedges into the wine. Add all ingredients but ginger ale.
- Stir and refrigerate for 8-12 hours.
- To serve, pour the mixture over ice and splash with the ginger ale.
About 4 servings
- 1 ripe, juicy nectarine (I used peaches)
- 1 1/2 tablespoons diced red onion
- 1 1/2 teaspoons minced jalapeno (seeds and ribs removed)
- 1/2 teaspoon lime juice
- 1/2 teaspoon honey
- 1 teaspoon sugar (optional, I didn’t use it and the honey made it sweet enough)
- 4 fresh basil leaves
Dice the nectarine. Add sugar if the nectarine isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeno. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored. Just before serving, cut basil into ribbons and sprinkle over the top.