We had guests for dinner this evening and celebrated the Summer Solstice a day early.
I’ve had my eye on this drink recipe (courtesy of Better Homes and Gardens magazine) since June of 2008, but just never got around to giving it a try.
It’s a “Sunset Sangria.”
What a perfectly named drink to imbibe on a summer night, plus we started out the evening with a new Gazpacho recipe.
I was too busy getting everything ready to take photos at the time so this is the leftovers, after all the clean up is done.
The photo doesn’t do it justice.
When you pour the wine, the green lime water is on the bottom and the deep red wine floats on the top. (Plus this photo is missing the nectarine garnish).
I love a good Sangria, and I’m pleasantly surprised to find I actually like this very simple and easy recipe.
Give it a try sometime, you might like it too!
Ingredients
2 tsp. finely shredded lime peel
1 cup lime juice
¾ cup sugar
Ice
1 750-ml. bottle Pinot Noir or Syrah, chilled
1 nectarine, pitted and sliced
Directions
1. In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours.
2. To serve, place ice in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Pouring alongside of the glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to glasses.
Serves 6
Prep: 25 minutes Chill: at least 2 hours
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