The summer ain't over yet, but uncomfortably close. So live it up over Labor Day, or any warm day for that matter with a cool glass of sangria. Sangria is a wine and fruit mixture originating in Spain. Supposedly this recipe was born when Spanish vineyards had a bad batch of red wine and couldn't bear to waste it. My recipe was born Easter weekend in college. Best part about Sangria is cheap wine works better and the fermentation just increases the alcohol content after a day - so if by a miracle there's leftovers, don't toss the cocktail.

1 bottle of red wine (Cabernet or Shiraz)
3 fresh oranges
2 fresh lemons
1 fresh lime
1 nectarine or peach
1/4 bag frozen strawberries.
1/4 cup Triple Sec
1/4 cup Orange Juice
1/4 cup Grape Juice

Thaw strawberries over luke warm water, don't toss the juice. Slice the strawberries into halves. Cut up nectarine into little squares (tiny bite size works best). Peel and slice lemons, cut into bite sized chunks - same for two of the oranges - save third for garnishes of thin slices. Place all fruit and juice at bottom of pitcher. Squeeze juice of lime over the fruit. Add wine, triple sec, juice. Stir. Serve chilled over ice.

Labels: DIY, food