Summer means sangria and gazpacho and rhubarb at our house…and ice cream and burgers and sweet corn, and wow, what a great season!

For sangria, slice in half an orange, a lemon, and a lime. Squeeze them dry into a large pitcher. Add 1/2 cup sugar, a BAY LEAF (yes, bay leaf…or two), a bottle of the Spanish red wine of your choice (most any dry red will do, depending on how far you’re in to wine), and 1/4 cup of brandy or orange liqueur. We use the cheaper varieties, but Cointreau is awfully nice.

Let it steep in the fridge overnight, if possible, or at least for 3-4 hours. Pour over ice and energize with club soda if you like. The bay leaf makes a subtle difference but adds distinction. Who’d’ve thought?

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