Strawberry Lemon & Pomegranate Summer Sangria
When summer arrives I remember that Salt Lake City is basically a mountain dessert that goes right from the chill of winter to the fiery depths of hell in three days or less. You're just beginning to notice the flowering trees waving their arms at the sky and the pleasant breeze that stirs the grass in the evening and WHAM. It's so hot everything burns.
That's why drinking needs to start early. Preferably at brunch and then straight through the afternoon. And sangria is definitely my favorite summer indulgence. The recipe is brilliant, easy, and so adaptable you can probably make sangria right now with anything you have on hand and it'll taste delicious.
Wine. Fruit. A little honey. Booze. MORE BOOZE.
See. you got this.
The first step is to assemble some fruit. I prefer citrus and berries but you can go with pretty much anything. In the fall, sangria works well with apples and cloves. In the winter pears and persimmon. To each their season.
Now you can just start dumping the booze in. Sangria isn't really an exact science. For this one I went with a few shots of pomegranate liqueur, a couple of tumblers of dark spiced rum, and a bottle of Rose Cabernet from South Africa.
Glug, glug, glug. Chug, chug, chug.
Now comes the hardest part about sangria. The waiting. I like to let mine sit at least 24 hours. The payoff is totally worth it and in the end, you'll have boozy fruit that'll knock you on your ass. And who doesn't want that?
Yeah, this is serious stuff so fill your glass 1/3 to 1/2 of the way and top it off with sparkling water. A little goes a long way.
Sip, savor, and enjoy a taste of summer. Because just as quickly as it arrived, it'll be gone.
See you next time, kids.
Strawberry Lemon & Pomegranate Summer Sangria
INGREDIENTS:
2 lemons, thinly sliced
1 cup strawberries, hulled and sliced lengthwise
1 (750 ml) bottle rose or white wine
1/2 cup dark, spiced rum
2 Tbsp. honey
2 shots pomegranate liqueur
Sparkling water
DIRECTIONS:
Add lemon slices to a large pitcher, then strawberries.
Pour the wine, liqueur, honey, and rum over the top.
Cover and place in the refrigerator for 24-48 hours.
Remove from refrigerator and top glasses with sparkling water. Add a few pieces of the fruit to your glass and pour sangria over to serve.
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