Martha Stewart Living Radio: The Radio Blog

Summertime Sangrias

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To help us get into the summer spirit, New York City-based mixologist and cocktail consultant, Lynnette Marrero joined the "Everyday Food" team today, and shared two recipe ideas for seasonal sangrias!  

Inspired by the "Instant Party" section in the current July/August issue of the Everyday Food magazine, we asked Lynnette if she would come up with a couple of sangrias for us to try on the radio. 

Using seasonal fruits, Lynnette whipped up a delicious white sangria and a wonderfully flavorful red sangria (with merlot), perfect to enjoy over the holiday weekend or while entertaining this summer!

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Lynnette Marrero,
New York City-based mixologist & founder, DRINKS-at-6 Consulting &
president of LUPEC NYC

1 Lynnette Marrero, New York City-based mixologist & founder, DRINKS-at-6 Consulting & president of LUPEC NYC

Sangria Flora - Lynnette's white wine sangria

2 Sangria Flora - Lynnette's white wine sangria

Vermillion Wine - Lynnette suggested using a heavier red wine for this sangria.  She used a Merlot in her recipe.

3 Vermillion Wine - Lynnette suggested using a heavier red wine for this sangria. She used a Merlot in her recipe.

Sangria Flora

Ingredients
One 750 ml bottle of Savignon blanc
1 1/2 cups St-Germain
1/4 Cointreau
6 strawberries, sliced
10 raspberries
2 peaches, sliced
1 orange
Green and red grapes

Directions
Combine all ingredients in a pitcher. Let stand at room temperature for three hours or cover and refrigerate overnight.  Serve in a glass, over ice.

Vermillion Wine 

Ingredients
1 cinnamon stick
6 peppercorns
10 cloves
750 ml bottle of red wine
1/4 cup sugar in the raw
Peel from 1/2 an orange
2 ounces honey
4 ounces fresh orange juice
 
Directions
Combine spices in a cheesecloth bag and drop in a saucepan with a quarter of the wine. Add the sugar and orange peel. Simmer to blend flavors, about 5 minutes. Once heated, add the remaining wine, honey, and return to a simmer for 3 minutes.  Turn off heat.  Add room temperature orange juice. 
 
To serve the wine cold, chill the mulled wine.  To one wine glass, add 1/2 ounce Cointreau and 6 ounces chilled mulled wine over ice.  Serve with an orange twist in a Burgundy wine glass.
 

 

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