Ffwd: Back of the card cheese and olive bread
Galette Dough, gluten free

Sparkling Strawberry Sangria

  Sparkling Strawberry Sangria


The year I turned 25 Chus Castejon made sangria.  I was excited.  I had fond memories of the libation.  My mother used to make it on our boat when we had summer guests for adventures on the sound.  Then I saw the crazy Spaniard's ingredients.  He ignored my protestations, simply saying "This is the drink of my people, you must trust." Oh dear, it was a birthday and a party for the record books.  I would say it was one to remember, but I am not sure any of us really do.  Days later, as I made an unsteady defense of my thesis, I was sure his unique mixture of grape and grain was still coursing through my veins.

Ever since my Sangria's have been tame.  When I was deciding what to do with this recipe I thought it needed a little zip.  Rummaging through our liquer cabinet I found a long forgotten gift from Mr. Bucholz.  Drambuie was his medicine and an ingredient I am sure Chus would approve of.  It's addition made added a subtle sweetness and really brought out the flavor of the strawberries.  Delish!

Soak hulled strawberries in Drambuie for 1 hour. Freeze 1/2 the strawberries in 1 cup wine. Blend the remaining strawberries. Mix strawberry juice with remaining wine. Add mint. Refrigerate in pitcher or punch bowl for at least 3 hours before serving.

10 minutes before serving add frozen strawberries to Sangria.

Sparkling Strawberry Sangria

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Photo Credit:  Julie T Cecchini

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