Make Ahead

Summer Solstice Sangria

March 31, 2015
0 Ratings
  • Serves 6-8
Author Notes

June 21 will soon be upon us, the day when the sun is a prisoner of the Tropic of Cancer; captured there for a while, the sun stands still rewarding us with the longest day of the year (well at least for us, the Northern Hemisphere folks) and the shortest night on Earth. And the days get longer and warmer, and we all crave that little something, refreshing and fun, something not quite a lemonade and not exactly a cocktail… I created this recipe for the Food & Wine blog last year to celebrate the hot days of 2014, but hey -- we can use it for another year! —QueenSashy

What You'll Need
  • 1 bottle of dry, mineral white wine
  • 1/4 cup fine granulated sugar
  • 1 lime, sliced thinly
  • 1 lemon, sliced thinly
  • 1 Granny Smith apple, cored and sliced thinly
  • 1 Honeycrisp, Crispin or Pink Lady apple, cored and sliced thinly
  • 1 Bosc or Anjou pear
  • 6 whole cardamoms, gently smashed
  • 4 medium sized basil leaves
  • 3 tarragon leaves
  • 6 black peppercorns
  • a splash of seltzer/soda water
  1. In a large pitcher combine the wine and sugar and stir until the sugar dissolves.
  2. Add the remaining ingredients, except the seltzer, and mix well. Put the pitcher in the refrigerator and let the sangria sit for about two to three hours. To serve, spoon fruits into glasses or goblets and pour wine over the fruit. Add a splash of soda water and serve.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

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