TART
SANGRIA
Traditional sangrias are luscious, bold blends of fruits, wine and spirits, but this wonderfully refreshing summer drink from Spain and Portugal leaves plenty of room for improvisation.
Beverage consultant Kim Haasarud offers dozens of riffs in her recent 101 Sangrias and Pitcher Drinks (Wiley, 2008), along with tips for speeding up sangria, which tastes best when allowed to infuse at least several hours. If you're short on time, she suggests lightly mashing some of the fruit, which releases the juices.
Another option is to heat the fruit in a small amount of simple syrup over low heat. Haasarud says this softens the skins of the fruit and helps them release their flavor. The fruit and syrup then can be cooled and added to the sangria.
Her Red, White and Blue Sangria comes together quickly and makes an attractive presentation. For more patriotic pizazz, cut the pineapple into star shapes with a cookie cutter.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan, then heat until the sugar is dissolved. Cool completely before using.
RED, WHITE AND BLUE SANGRIA
• Combine 1 bottle dry white wine, ½ cup triple sec, ¼ cup citrus- or berry-flavored vodka, ¼ cup fresh lemon juice and ¼ cup simple syrup in a tall pitcher.
• Add ¾ cup blueberries, ¾ cup hulled and sliced strawberries, ¾ cup raspberries and ½ cup pineapple chunks.
• Stir well, cover and and refrigerate at least four hours. Serve over ice. Makes 6 to 8 servings.
