Despite the flooding rain and cancelled Memorial Day plans, this weekend turned out to be a pretty fun adventure. And spending a torrential rainstorm under a semi-enclosed patio at a winery in Hill Country reminded me that anything can become an adventure. And any adventure goes well with wine.
This sangria is super simple, in flavor, in cost, and in preparation. Perfect for a humid outdoor cookout or a dreary rainy day pick me up. The one rule is that you must make it with vinho verde. This $5 bottle is by far my favorite summer wine. Light, crisp, and just a little bubbly, it is a classic sangria starter.
Here’s to drier days ahead!
- 1/2 c strawberries, sliced
- 1 c peaches, sliced
- 1/4 c blackberries (optional)
- 8 oz peach nectar
- 8 oz ginger kombucha (I used Synergy's Gingerberry)
- 1 bottle vinho verde
- Combine all ingredients in order in a large pitcher. Let sit in refrigerator for up to 2 hours to let the fruit steep into the wine.
- Serve chilled.
Per serving: 129 kcal, 14 g carbs, 0 g fat, 1 g protein, 1 mg sodium, 13 g sugar