Wild Blueberry or Peach Sangria

Author: Sol y Sombra Beverage Director Tommy Georges

Issue: May, 2008, Page 92

Infused Brandy
1 bottle (750 ml) brandy
1 medium lemon, cut in half and sliced
1 medium orange, cut in half and sliced
1 ripe pear, cut in half and sliced
1 medium apple, cut in half and sliced
1 cup fresh cherries, cut in half and pits removed (substitute with halved frozen cherries, if desired)

Sangria
Serves 1
1/4 cup fresh wild blueberries or ripe peach slices
1 tablespoon sugar
Cubed or crushed ice
1/2 ounce infused brandy (see recipe above)
6 ounces Aromas de Turis (white sangria from Spain)
Whole blueberries or peach slice, for garnish

Photo by Werner Segarra

Infused Brandy
1. Place all ingredients in a glass jar or pitcher and let sit 2 to 5 days to infuse brandy.
2. Strain the liquid and discard fruit. Pour infused brandy into a pitcher or carafe.

Sangria
1. Place fruit and sugar in a glass and muddle until fruit is smashed into small pieces.
2. Add ice, infused brandy and Aromas de Turis, then stir to mix. Add blueberries or peach slice as garnish.

Note: To prepare pitchers of sangria rather than individual glasses, multiply the recipe by 4 or 8 to fill a small or large pitcher.