© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, July 18, 2007
Adapted from wine director/sommelier Holly Smith at Eno, Ritz-Carlton, Laguna Niguel. The sangria will keep refrigerated for 1 week. To make a simple syrup, mix equal parts sugar and water over low heat in a small saucepan until the sugar melts. Poolside at the hotel, the sangria is served with fruit ice cubes — place a berry or small piece of peach in each compartment of an ice cube tray, then fill with water and freeze.
750 ml. bottle dry Riesling
1 ½ cups white cranberry-peach drink
½ cup peach nectar
3 tablespoons fresh lemon juice
2 tablespoons simple syrup
½ vanilla bean, split lengthwise
2 lemons, cut in ½-inch slices
2 oranges, cut in ½-inch slices
2 ripe white peaches, cut into wedges
10 fresh raspberries
club soda, if desired
fresh mint sprigs, if desired
In a large pitcher, combine the Riesling, cranberry-peach drink, peach nectar, lemon juice, simple syrup, vanilla bean, lemons, oranges, peaches and raspberries and stir gently. Refrigerate several hours, but preferably 2 to 3 days, to allow the flavors to develop.
To serve, pour the sangria into a high-ball or margarita glass filled with ice. If desired, float the top of the glass with a little club soda and garnish with a mint sprig. Serve immediately.