Sunday, June 13, 2010
After making the white chocolate raspberry brownies recently, I had quite a few berries leftover. To celebrate Memorial Day, I made some sangria, using raspberries, and thinly sliced blood oranges and apples.
Basically, I used a bottle of sparkling rose, added simple syrup to taste, then the fruit. I let the mixture stand for about an hour to blend the flavors. It was a refreshing complement to a grilled dinner on a holiday weekend.
This also was an opportunity to use my crystal pitcher that I acquired several years ago from a glass-blowing factory in eastern France. I was lucky enough to receive a one-on-one factory tour and wished I could have brought back more beautiful glassware.