It’s been hot lately, well, hot for Oregon. We tend to melt a little in the Pacific Northwest when the mercury rises…we’re just not used to it. And when it’s hot, nothing tastes better than a nice, cool drink. Especially an adult beverage.
Sangria is the famed drink served throughout Spain and Portugal in the summer months. It is traditionally made with red wine and the white wine versions are often referred to as sangria blanca. I suppose I should call this sangria blanca but that would likely just confuse everyone since it looks red. I’m going to stick with just “sangria”.
Anyway, it is a wonderful drink to serve for a crowd. It’s festive and attractive looking. The possibilities are endless when it comes to the added fruit and it tastes amazing….especially the version I have here.
This recipe concludes my 10 lb Cherry Challenge with OXO and NW Cherry Growers. I didn’t use all 10 lbs in recipes (but almost) because one of the best ways to eat cherries is just as they are. Cherries are part of summer’s perfect bounty and my family and I love sitting around and enjoying them in the raw. Not to mention the cherries I received were so gorgeous, I literally had to put a kabosh on everyone scarfing them down.
Cherries work really well in sangria because their flesh is hardy. When your glass is empty, the cherries are wonderful to snack on after they have soaked up some of the alcohol. They still have a nice crunch to them too.
I really recommend making two pitchers because this disappears quickly!
- 1 bottle (750 ml) dry white wine (I used Pinot Blanc)
- 1-1/2 cups fresh squeezed orange juice (about 8 oranges)
- 1 cup brandy
- 1/2 cup orange curacao
- simple syrup*
- 1 lb fresh cherries, pitted
- 2 cups red seedless grapes
- 2 plums, sliced in wedges
- 2 oranges, sliced in wedges
- 1 lime, sliced in wedges
- To a large pitcher add white wine, orange juice, brandy, orange curaco and simple syrup. Stir well.
- Add cherries, grapes and plums. Chill for 12-16 hours. Stir sangria and just before serving add oranges and limes (adding them before will add a pithy-rind taste to the drink).
- Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve.
- *For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.
- ~Blueberries work nice in here too but were not used in this recipe. Add a 1/2 cup right on top.
Since last weekend I have made this three times! Yes, it’s that good!
Here is a list of other bloggers who are participating in the 10 lb Cherry Challenge! Give them a visit and see what they made.
Appetite for China
Eat Your Heart Out
Nibbles and Feasts
Blush and Jelly
Food in Jars
Eat. Drink. Love.
Seaweed and Sassafrass
Crunchy Creamy Sweet
Taste Love & Nourish
Mrs. Regeiro’s Plate
Maede For You
52 Kitchen Adventures
Bright Eyed Baker
Me and My Pink Mixer
Disclosure: This post is sponsored content by OXO and NW Cherry Growers. As always, all opinions are my own.