There is Always a Reason to Make Sangria

Some people have that “signature” dish that they bring to every single party or gathering.  My SIL makes an amazing spinach dip. My mom’s potato salad is out of this world. Aunt Barb’s chocolate chip cookies are addicting. My MIL is always signed up for meatballs and sausage. These women really have it together.  Unfortunately, I do not.

When it comes time for me to offer something, my mind goes in a hundred directions which always leads to having no idea what to make. I’ve made some dips (this hoagie dip is BANGING), beer bread, and even resorted to bringing Trader Joe’s blue chips and pineapple salsa if time is an issue…which it normally is.

When we have had family/friends to our house for a birthday or holiday, I have made sangria here and there.  White, red, whatever was in my wine collection at that moment.  The feedback was always awesome…which makes sense because how can one screw up sangria?  Recently I have had an epiphany that sangria will be my signature “dish” for parties.  The guests will love it, and if there a shortage of alcohol at the event to begin with (my worst nightmare)… that problem is solved!

 The below recipe has been a Sangria that I am still working on perfecting.

1 750 ml bottle of red wine (table wine, cabernet, Riunite red)

3-5 shots of Chambord

3 shots of Triple Sec

A few tablespoons of Sugar or some Simple Syrup – make it as sweet as you want

2 peaches, skinned and sliced

1 Container of Raspberries

1 Container of Blackberries

1 Lime, Sliced

Mix all ingredients

Let chill in refrigerator for at least 1 hour.

 When serving, add club soda.

Add a lime wedge or maraschino cherries to make the glass look pretty.

 

DRINK UP!

The recipe may have to be tweaked in the winter by using frozen berries instead of fresh.  The beauty of Sangria is that the ingredients can be tweaked and most likely still taste as delish, or even better.