Sangria

We have a BBQ every 4th of July. It's been going on for at least 12 years, if not longer. Since we've had kids, the day has included a trip to our small town parade- the same parade I attended every year as a child- followed by "swimming" and food back at our place.

While we tend to serve traditional American fare... Hotdogs, hamburgers, grilled corn-on-the cob, I also try to include a few fun surprises every year.  This year, I decided to play around with Sangria. It worked, almost a little too well, some might say, but it was the perfect addition to a summer BBQ. 

Sangria can be subjective, and it's fun to play around with the wine and fruit you use... But if you want a no-fuss, easy go-to recipe, try mine. I guarantee you won't be disappointed!

Ingredients:

2 rip peaches, pitted and sliced

2 Granny Smith apples, sliced (I cut mine into stars for the 4th)

4 ripe plums, pitted and quartered

1/4 cup sugar

1/4 cup Cointreau

1 and a half bottles of Savigon Blanc

Directions:

Place sliced fruit at the bottom of a large pitcher. Toss with Cointreau. Add wine and sugar, stir. Refrigerate overnight if serving in morning or early afternoon. Can be made the morning of, and refrigerated all day, if serving at night.