When the temperature rises and the humidity’s keeping pace, what’s a wine drinker to do? Chilled white wine is great in the summer but red wine just isn’t cool enough. But don’t get me wrong, I do so love red wine!
My solution is a creative sangria. The name for this famous potion of Spanish origin comes from the Spanish word for blood, or the color of blood, as the traditional sangria is made from red wine along with fruit and a bit of some kind of spirit, such as brandy. But who says you have to follow the rules? … I certainly never do!
While I always use wines that are good enough to drink in their own right, the add-ins, as well as the kinds of wine I use, are unlimited.
And for a really fun twist, I made a sangria using sake – yum! This sangria combines zesty citrus with the energizing zing of ginger and lemongrass. It’s from my latest book, Sips & Apps. In making it, I tried several different sake brands, and an inexpensive, dry sake definitely works.
Happy Summer Sipping ! – Kathy
Sake Sangria
Makes about 4 cups, enough for 6 to 8 servings
1 (750 ml) bottle sake
6 Tbsp honey
2-inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to 4-inch pieces (use the entire stalk)
1/2 lemon, thinly sliced
1 small tangerine or orange, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges (optional, if not in season)
In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving. Serve over ice, including some of the fruit in each serving.
Recipe from Sips & Apps, © 2009 by Kathy Casey, Chronicle Books
Summer Sangria
Makes 6 cups or about 8 servings
1 (750 ml) bottle red wine
1 lemon, thinly sliced
1 cup thinly sliced summer fruit, such as peaches, nectarines or plums
1 cup cherries, stemmed (or use 2 cups sliced fruit in all)
1/4 cup brandy
1/4 cup brown sugar
In a pitcher combine all ingredients and stir around with a spoon, crushing some of the fruit. Refrigerate to let the flavors marry for at least 2 hours before serving. Serve over ice, and include some of the fruit. Garnish with a slice of fresh fruit floating in the top and/or an edible flower.
© 2010 Kathy Casey Food Studios – www.kathycasey.com
