Nothing says summer and celebrations like sangria!
My husband introduced me to the world of sangria on my first trip to Chicago. We dined at the beautiful Cafe Ba-Ba-Reeba. Cafe Ba-Ba-Reeba is a premier Spanish restaurant known for tapas, paella and sangria. Those of you who know me know that I seldom drink. I was very reluctant to try the sangria, a traditional Spanish drink made with wine, spirits and diced fruit, but my husband assured me that I would love it and also reminded me that we took a cab to the cafe...and that turned out to be a very good thing! The sangria was so sweet and fruity, easy to drink and the atmosphere of the cafe just enhanced the experience. I tried the red, the white, the white peach and the black raspberry!! I have since been on a mission to either find a local restaurant that can make a sangria as well as Cafe Ba-Ba-Reeba or to create one myself!
I have played with many recipes and this one is very good. I love it for the summer months and to share for the July 4th holiday because the ingredients used are in season and the colors are perfect! I hope you try this and enjoy it! Remember...it can sneak up on you so drink wisely!!
And if you are ever in Chicago try Cafe Ba-Ba-Reeba!! You will love it!
1 bottle dry white or rose wine (I use a white zinfandel)
2 cups strawberries, hulled and sliced
1 cup blueberries
1/2 cup pomegranate schnapps
1/4 cup sugar
Apples or star fruit
Add the strawberries, blueberries,and cherries to a pitcher.
Pour in the wine and the pomegranate schnapps.
Gently stir in the sugar.
Cover and let sit in the refrigerator for at least 6 hours, preferably overnight.
To serve, fill a glass with ice cubes. Pour the sangria in about 2/3 full, add a few pieces of the fruit. Top off with club soda.
*For the Fourth of July I sliced apples into the shape of stars for a festive touch. You could also use star fruit if available.