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Fourth of July

Cherry Sangria

by:
June 22, 2010
0
0 Ratings
  • Serves 4
Author Notes

This is a variation on the bowle recipes that I have been experimenting with this week. Instead of a white wine, here I am using a rose. When I first made this I used kirsch, but have switched to a rum instead. —Sagegreen

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Ingredients
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 orange, sliced
  • 2 large white peaches, peeled and sliced
  • 1/2 pound Rainier yellow cherries, pitted
  • 1/8 cup organic cane sugar, to taste
  • 2 teaspoons peeled, grated ginger
  • 1 ounce Cointreau
  • 2 ounces light rum
  • 750 ml bottle of "rosey" rose wine
  • 10-12 ice cubes
  • sprigs of pineapple sage, lemon verbena or spearmint
Directions
  1. In a large glass pitcher (with a cover) add all the fruits. Sprinkle with sugar. Stir in the ginger.
  2. Pour in the wine. Swizzle in some bruised herbal sprigs, but reserve some for garnish.
  3. Chill for at least 6 hours or overnight.
  4. Add ice, and serve in wide-brimmed wine glasses with some of the fruit. Use cocktail spears or tooth picks to enjoy eating the fruit. Garnish with your choice of herbal sprig.
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2 Reviews

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Sagegreen July 1, 2010
You should chill this for at least 6 hours before serving so the fruits absorb the alcohol, and become "boozey" as Kristen might describe. This is more powerful than a simple wine cooler, just to advise.
Sagegreen July 2, 2010
The other advice is on the sugar amount: I suggest using as dry a rose as possible. You can spoon the sugar directly on top of the sliced citrus, peaches, and cherries, then add the wine and spirits. If you like tart, feel free to cut back even more on the amount of sugar. Start with 1/8 cup, especially if the fruits are on the ripe and sweet side.