Mis queridos amigos, it’s a ssssssteamy day here in New York, and here’s the big question for you: Is it too early to start sipping sangría? Here’s my answer:
Of course as far as drinks, the sky’s the limit (I know, I use that a lot, but I mean it!). This one, the passion fruit sangría, is one of my personal favorites. AND, if you were up at dawn and happened to be watching Buenos días Nueva York on Telemundo, and you understand Spanish, you saw and understood the recipe! But just in case you didn’t, here it is! ¡Buen provecho! Enjoy!
Adapted from a recipe I first published in Mambo Mixers, this summertime treat is perfect for steamy day soirées!
- 1 cup fresh-squeezed orange juice
- 1 cup passion fruit purée or nectar
- Juice of 2 limes
- 1/2 cup mango nectar
- Sugar to taste
- 3 tablespoons Cointreau
- 1 bottle dry-ish white wine
- 6 half-moon orange slices
- 2 Granny Smith apples, cored and cut into eights
- In a large pitcher, combine the juices, nectar, sugar, Cointreau and white wine.
- Stir in the lime, orange, and apple slices
- Cover and refrigerate for at least 2 hours or overnight.
- Stir well in pour into ice-filled (halfway!) glasses.
- Use a spoon to add some fruit to each glass.