The days are long and the weather is what we’ve been waiting for all year long. It seems like there’s something to celebrate around every corner, whether that’s a major life event or simply breathing in fresh, clean air in the company of those you love. Whatever the occasion, it’s usually made a little better with a delicious beverage in hand. Sangria is the perfect summer drink. It brings people together and can showcase the abundance of the season. We’ve adapted this recipe from the New York Times and added our own little Whatcom twist. If you find yourself with berries bursting out of every bowl on your counter and some good friends to gather with, then the Rose-All-Day Sangria should probably be on your Drink Local First menu.
Makes: 6 servings
- 1 1/2 cups mixed fruit – we recommend raspberries and strawberries from a local farm. Throw in a few pitted cherries for good measure, too!
- 1 tablespoon granulated sugar
- 1/4 cup triple sec
- 1 bottle (750 ml) chilled rose
- ½ cup chilled pomegranate juice
- Place the fruit, sugar, and triple sec in a pitcher and stir to combine. Refrigerate until the fruit softens a bit (at least 4 hours and up to 8).
- Add wine and pomegranate juice, stir. Serve over ice in wine glasses, and include some of the fruit in each serving.