Some of my favorite summer foods are fruits – and the sweet and juicy berries and peaches that I’ve been finding in Virginia are almost enough to make me not miss Indian mangoes. But a few weeks ago, I finally gave in and decided to buy some mangoes, knowing full well that it would not measure up to the mangoes I was used to. And while that was true, it did help me fulfill my craving, and I barely missed their usual lack of juiciness when mixed in with some sangria. And speaking of favorites, sangria is one of my favorite summer drinks – it’s not only delicious, but also incredibly easy to throw together. When making sangria, do not bother using fancy wine – any mediocre bottle of wine will do. The only trick is to let the fruits rest in the wine for at least a few hours so that the wine can acquire some of the sweetness and acidity from the fruits. I use a combination of blackberries, raspberries and mangoes in this recipe, but feel free to substitute peaches, blueberries and nectarines.
For this sangria, I decided to go with some rosé wine. I am usually not a huge fan of rosé – they can sometimes be a little too dry for me and I usually prefer sweeter and floral whites. But lately, in tasting several wines for our wedding, I’m hooked to the 2014 Norton Rosé from Keswick Vineyards and so I feel underwhelmed by most other rosés. And fortunately, we always have the option to make sangria with underwhelming wines!
- 1 bottle (750 ml) dry rosé wine
- 1/3 cup triple sec
- 2 tablespoons sugar (if desired)
- 1 cup blackberries
- 1 cup raspberries
- 1 large mango, diced into cubes
- 2 tablespoons lemon juice, freshly squeezed
- 1 and 1/2 cups seltzer water (I used peach-flavored seltzer water)
- Pour the Rosé into a pitcher. Stir in the triple sec and lemon juice. Add the fruits.
- Chill for a few hours (preferably at least 3-4 hours). Taste, and add sugar if desired.
- Right before serving, add the seltzer water to the pitcher, then pour the sangria into glasses.