Pink Palace Sangria
Sangria is your chance to be creative with whatever fruit is in season. I really love to use stone fruits like peaches and nectarines, but berries or even ripe persimmons also work nicely. These two sangrias are meant to serve six to eight people, but they go down easy and fast. You may want to consider doubling the recipe if you have room in your refrigerator.
Ingrediënten
- ¾ cup lemon peels from about 5 lemons
- 1½ cups sugar
- 1½ cups freshly squeezed lemon juice
- 1 750-ml bottle dry rosé wine
- 1¼ cups freshly squeezed grapefruit juice
- ½ cup pisco
- ½ cup raspberries or strawberries or a mix of both
- Soda water
Instructies
- To make a lemon cordial, combine the lemon peels and sugar in a small container.
- Cover and shake lightly to mix.
- Let sit at room temperature overnight.
- The next day, add the lemon juice and stir to dissolve the sugar.
- Strain over a jar, discard the peels, cover, and refrigerate the cordial.
- You should have about 1¼ cups.
- (Store any leftover cordial, covered, in your refrigerator for up to 1 month.
- )
- To make the sangria, combine ¾ cup of the lemon cordial, the rosé, grapefruit juice, pisco, and berries in a large pitcher and stir to combine.
- Cover and refrigerate (ideally overnight) until you are ready to serve.
- To serve, ladle the sangria into wine glasses and top with a splash of soda water.
- Garnish with a few macerated berries per glass.
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