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!
One 750 ml bottle of Savignon blanc
1 1/2 cups St-Germain
6 strawberries, sliced
2 peaches, sliced
Green and red grapes
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.
1 cinnamon stick
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
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.