Another post clearly written in the height of summer.
Strawberries are here! This lighter twist on traditional sangria - a fruited wine concoction from Spain - got rave reviews when I brought it to last year's Hiawatha Music Festival. It's a great way to use up very ripe strawberries, as they're juicier and sweeter. Try substituting pitted fresh cherries for some of the strawberries. Perfect for a warm summer night.
Strawberries are here! This lighter twist on traditional sangria - a fruited wine concoction from Spain - got rave reviews when I brought it to last year's Hiawatha Music Festival. It's a great way to use up very ripe strawberries, as they're juicier and sweeter. Try substituting pitted fresh cherries for some of the strawberries. Perfect for a warm summer night.
Strawberry Sangria
4-5 cups sliced strawberries, fresh or frozen
1 bottle dry white wine, such as chardonnay or pinot grigio
scant 1/4 cup raw agave nectar
juice of three oranges (optional)
Combine all ingredients in a pitcher and stir well to mix in the agave nectar and muddle the berries. Allow to chill 2 to 6 hours in a fridge or cooler before serving; adjust sweetener to taste. The berry pulp can be strained out before serving if desired. Use whole strawberries and zested orange peel to garnish.
Variation: Replace wine with lemonade for a non-alcoholic version; adjust sweetener to taste.
Variation: Replace wine with lemonade for a non-alcoholic version; adjust sweetener to taste.
My friend, Esther, enjoying some strawberry
picking at a local strawberry farm in Skandia.
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