A few days back, I told you about my Memorial Day Weekend adventures, if such a word is correct.
Mostly, it was a weekend marked by lazing about, enjoying good food and relaxed drinks overlooking the water.
Indeed, while not strictly necessary, it helps to have access to a deck and a lake before you begin making white Sangria for no other reason than that the drink screams of summer. It has just the right bit of sweet with a lightness, brought out by the carbonation, that makes the humid days seem more than bearable. That might also have something to do with the generous pour of cognac.
It also helps to have time on your hands when you make this Sangria. The preparation isn’t involvedreally, it amounts to a nothing more than some cuttingbut the Sangria is something that improves with time, allowing the flavors to muddle together, so the sum becomes better than its parts. You’ll also want to give the drink plenty of time to chill. I like to use ice sparingly here, so the fruit juices don’t get too diluted, but, in a pinch, extra ice works just fine.
The weekend is not quite over, and Sunday is supposed to be lovely. This Sangria is just the thing to kick it off.
1 bottle light to medium bodied white wine (Chardonnay works well here)
1 cup cognac
1/2-3/4 cup white sugar
1/2 cup blueberries
1/2 cup raspberries
1/2 cup cherries, pits removed
2 nectarines, diced
juice of 1 orange
Fresca and/or club soda
Combine blueberries, raspberries, cherries, nectaries, and the juice of 1 orange in the bottom of a large pitcher, muddling slightly. Add the sugar and stir. Note that, if your fruit is ripe, you should only need 1/2 cup. Allow the fruit to sit for approximately 30 minutes, allowing the juice to run out of the fruit.
Add the white white and cognac and chill at least an hour.
Once the sangria has chilled, add in the Fresca/Club Soda so that the liquid reaches the top of your pitcher. Add ice to chill, if necessary, and serve.