How many sangria recipes does one need? (And yes, that is a rhetorical question.)
At least one more for the first day that there is a hint of fall in the air.
After umpteen days with temperatures over 100, on September 4 (mark it down for posterity), we were finally able to sit outside on the patio for the evening.
So what better way to celebrate early fall but to mix up some sangria. We have been working on remodeling projects all weekend and I had no regular sangria ingredients on hand. So, I had to improvise.
This is what I came up with and it is mighty good.
1 bottle Moscato
1/4 c. limoncello
1/4 c. Amaretto
1/4 c. agave nectar
club soda (to taste and optional)
1 cup frozen dark sweet cherries
2 organic gala apples, chopped (core but don’t peel)
Pour wine in sangria pitcher. Add limoncello, Amaretto, and agave nectar. Stir to combine. Add fruit. Set in refrigerator for at least on hour (or as long as you can).
If using club soda, either top off each glass or place in pitcher and stir. Serve straight up or on the rocks.
Hope the weather is conducive to patio sitting where you are.
For a more traditional sangria recipe, see “Sittin on the Patio Sangria.”