I don’t know about the rest of you, but all weekend long I have been reaching, itching, longing for some crisp fall weather. I toiled for a while about what the hell to put in a jar this week. Fruit…again? I wanted comfort food. Something sweet, with chocolate…maybe some peanut butter and malt! Ok. OK. I told myself to get a grip. It’s August. I’ll have months and months of savory food up ahead. So, what did I decide to do instead…?
…I decided to use another one of my favorite comfort foods: ale-kee-hall. (Alcohol.) Folks. I made White Sangria. It was refreshing, fruity, juicy and best of all, it made me smile and forget about fall—if only for ten minutes or so. This quick and easy recipe came to my rescue, but really all you need to do is mix a bottle of white wine (which does not need to be your favorite, but going the cheap, cat-pee route won’t earn you any brownie points either…) with a half-cup of orange liqueur and throw in your favorite fruit. In this case, I chose raspberries, blackberries, mango and pineapple.
This sangria also includes fresh juice from one lemon and a 1/4 cup of thinly peeled ginger. I went with the micro grater approach, a not-so-skilled move on my part, since the sangria wound up tasting super ginger-y. I didn’t mind it, but y’all might. The icing on the cake? Fresh basil from the yard. (That’s what we call our 6×9 ft. stretch of tar in Brooklyn). Obviously, mint leaves would work here, too.
The adorable pup in the background is meant to distract you from the not-so-white sangria I made. Whatever. Tasted good.
Recipe: White Sangria