Summer is the sweetest season; that’s why it always seems to fly by. Summer 2021 felt like the shortest one of all, and we all know why.
So I’ve decided I’m going to extend it indefinitely, and live like it’s summer all year. You can join me with this colorful Endless Summer Sangria.
This is a sparkling sangria (of course) that captures the mind blowing array of fruits that are ripe as summer transitions into autumn. Go to the farmer’s market and you’ll see early apples, all kinds of citrus, grapes and even stone fruit. While I didn’t use peaches or nectarines in this concoction, you could add them in. Muddling your fruit, and letting it soak in the liquor overnight will heighten the flavors.
Sangrias are often red, but they can be made with white or rosé wine too. When I make sangria, it’s a way to use up opened wine, or to try something fun and inexpensive. Grape based spirits like brandy and Cognac are traditionally used, but you could also make sangria with Pisco, or a fruity liqueur.
Sangrias are great for tailgating parties, poolside hangouts, holiday events or any time you’re having a few people over and don’t feel like making individual drinks. You might want to double this recipe since sangria is almost always a hit.
Endless Summer Sangria
Make 8 servings
16 kumquats, sliced in thirds
16 strawberries, hulled, halved and sliced thinly
16 blackberries, sliced in thirds
16 seedless grapes, quartered
¾ cup Grand Marnier
½ cup limoncello
1 bottle sparkling wine, chilled
3 cups strawberry basil or lemon soda, chilled
20 leaves fresh mint, hand torn
4 shakes Peychaud’s bitters
The day before you plan to serve the sangria, slice up all your fruit, and muddle the kumquats and strawberries. Then add all the fruit to a jar or glass storage container with the Grand Marnier and limoncello to macerate.
The day of the event, add your macerated fruit to your serving container. Top with your chilled sparkling wine and soda. Add bitters and hand torn mint. Stir and serve with a ladle.
Note: To make sure your sangria stays cold, make a fruit ice block when you start prepping your fruit. Slice up 2 pieces of each fruit you’re using and add to a small plastic storage container. Be sure the diameter of the container is smaller than the opening for the serving vessel. Fill 3/4 with your soda and top off with plain water. Freeze overnight. To unmold, run some water around the outside of the container and plop into your serving vessel before you add all the liquid for less splashing.
Click to download a PDF of the Endless Summer Sangria recipe.
Recipe by Maria C. Hunt aka The Bubbly Girl. All rights reserved.
