Summer is almost here (I hope) !

I’ve often enjoyed Sangria out on the deck in the summer time with good friends and good food. A few years ago, while celebrating at a Boston/Cambridge restaurant, I tried Clerico. It was a fresh change and a perfect match to the tappas (and the company). After some needling, I was able to find the “secret” ingredient - the hard cider. Personally, I like the dryer ciders from England and Ireland such as Strongbow, Hornsby’s, or Magners.

• 2 bananas, 1/2 inch slices
• 2 oranges, halved and segmented
• 2 lemons, halved and segmented
• 4 peaches, peeled, thin slices halved
• 1 red apple, cored, thin slices halved
• 1 granny smith apple, cored, thin slices
• 1 cup red and/or white seedless grapes
• 1/2 cup of wild blueberries
• 2 (750 ml) bottles of Pino Grigio
• 4 12oz bottles of hard cider
• 6oz apple concentrate (optional)

Place all fruit in a glass pitcher and add the white wine. Place in the icebox for at least 2hrs (if leaving overnight, use one or more large zip lock bags (or right-sized sealable container) and remove excess air - to minimize oxidation of the wine).

When you are ready to serve, add the chilled hard cider and optional apple concentrate (to sweeten).

Related tangests ...   Shepard's Pie   Early season figs - not as good as those in October   Ripe figs don't like water

Posted in Cooking, Fruit, Recipes, Summer, Wine |

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