Bonjour mes amis! I am so happy to see June arrive, I cannot even tell you. June is such a great month– for the first half of my life it meant the end of school and the beginning of a few months of adventure, and now it is a month of transition as the sun keeps cranking up the volume and winter fades into (what I wish was) oblivion.
It also happens to be my dad’s birthday early in the month, and there is no one the planet whom I adore more than my dad. I know I have talked about him before here, and the truth is there really aren’t words glowing enough to describe him. He is just a superstar. So, for his birthday I wanted to have him over for a lovely dinner that he well deserves. I grilled copper river salmon, made this salad, and had plans to bake this bread (which I didn’t get around to, but luckily we have some great bakeries around here!). I wanted to make something fun for cocktail hour, and decided that sangria would be the perfect choice because it is a rule of nature: once you make sangria, it is officially summer.
I’m sure this recipe is similar to many out there (I mean, there are only so many variations of this drink, right?). This one turned out really well, was light and refreshing and really easy to make. Plus, doesn’t all the fruit make it a health food?
1 bottle Rosé wine
1 bottle Riesling
1/2 cup triple sec/Grand Marnier/Cointreau
1 cup fresh strawberries
1 cup fresh pineapple
1 cup canteloupe
1/2 cup mango
1/2 cup raspberries
Club Soda to taste
Cut fruit into bite-sized pieces. Too small and they will turn to mush; too large and they are unwieldy to eat. Place all fruit except mangoes and berries in a large glass pitcher. Add both bottles of wine and the triple sec. Cover with plastic wrap and refrigerate overnight so the alcohol has a chance to soak into the fruit. To serve, add the berries and mangoes into glasses, then a few pieces of each fruit from the pitcher. Pour wine over the fruit, and top with club soda to taste. You can omit the club soda if you prefer a stronger sangria. Enjoy!