SHARE

I wanted to make a killer sangria and sometimes I overthink things. This is one of those times. I couldn’t decide between peach or strawberry, so I made both. I made so much and ended up living off sangria for an entire weekend. I thought about inviting friends over to help me drink it, but nah.

This is the only recipe I have made that doesn’t have local ingredients; I wanted it to be cheap and easy, though. Starting with the wines, I chose a Spanish rose wine, El Terrano Rosado, for the strawberry sangria. For the peach sangria I went with Muscadet, a white loire wine, and it comes in a 40-ounce bottle (which only adds to the class here).

Get out your punch bowls, these recipes serve about eight normal people, or one marathon drinker left alone all weekend.

STRAWBERRY SANGRIA

2 cups brandy
1 cup strawberries, halved lengthwise
1 bottle of El Terrano Rosado
3 cups of strawberry lemonade

Soak strawberries in the brandy overnight.
Combine into a punch bowl. Add ice, stir and ladle into cups!

PEACH SANGRIA

2 cups peach schnapps
half-dozen peeled white and yellow peaches
1 bottle (40 ounces) Muscadet French Wine
1 cup unsweetened lemonade (the peach schnapps is so sweet, we don’t need to add anything else sugary to this)

Soak peaches in the schnapps overnight.
Combine into a punch bowl. Add ice, stir and ladle into cups!

Jessie Lacey lives in Portland and spends whatever free time she has making dresses, cocktails, art and trouble.

LEAVE A REPLY

Please enter your comment!
Please enter your name here