Sangria and I met on rocky terms.
Extreme heat, dehydration, and nerves for an early date with the man who I later married were not the greatest settings for my first introduction to sangria. The slimy fruit, watered-down punch served at that fair was not forgiving.
Years later, my dear friend Cate was visiting from out of town. During our college years together, she had earned the nickname Happy Hostess for her great skill at feeding and encouraging frivolity among our writing club. While other college students went rushing out of the dorm for the weekend, we gathered around the couches with our poetry and short stories in hand, laughing until our stomachs hurt and carpe-ing that diem.
In all those meals and hangouts, the Happy Hostess always delivered tasty goods, so when years later she pulled a pitcher out of the fridge, who was I to refuse?
Cate based her recipe on this Spanish Sangria recipe from All Recipes.
2 cups strawberries, sliced
1 lime, sliced rounds
1 lemon, sliced rounds
1 orange, sliced rounds
1 1/2 cups spiced rum
1/2 cups sugar
1 cup orange juice
Blackberry merlot (Arbor Mist) or another dry red wine, 750 milliliters
Slice fruit and chill in a covered bowl or serving pitcher with rum, orange juice, and sugar. Chill in refrigerator for 2 - 4 hours. The longer the fruit soaks, the stronger the drink!
Pour fruit and rum mixture into a serving pitcher. Crush the fruit lightly with serving spoon.
Stir in wine. More sugar can be added for sweeter flavor if you like.
When the sangria gets low, refresh the pitcher with more wine or orange juice. Sprite can also be added if it's too strong or to add some bubbly.
Rating of difficulty: 1 out of 5. Super simple, delicious, and potent!
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