Strawberry Rosemary Sangria

It’s summer time!!! Well not technically, but we’re close. Super close. I think we need to do some prep work. Let’s write a list…together. #teamwork

A summer to-do list!! Here are my 10 things:

1. Plant some flowers.

2. Throw an ice cream party. (Vegan coconut ice cream. On the brain.)

3. Watch a movie outside. Watch a ton of movies outside. And drink wine while doing so.

4. Beach. Lots of beach.

5. Adopt a kitten/puppy. (Not a summer thing per se, but it’s happening. I’m determined.)

6. Whale/dolphin watching.

7. Go on a boat. Aaaand maybe wear boat shoes. And maybe a blazer. That’d be cute, right?

8. Run through some sprinklers (sans white shirt).

9. Go down a river in an inner tube. With beer in hand.

10. Drink lots of dranks. Kinda like this not too sweet sangria.

Noooow, your turn?! What’s on your summer to-do list?!

Sangria! It’s the frittata of drinks.

Throw in a variety of mis-matched fruits and it’ll most likely end up being delicious.

In this rendition, I threw in some sliced peaches, strawberries, oranges and limes. I added some strawberry syrup to give it that extra of kick of, well, strawberries. Super simple. Just a little rosemary (gives a slight hint), agave (or sugar), a dash of water and salt, and the strawberries.

The strawberries will start to break down and get all delicious. You might want to eat it or spread it on some toast. Don’t. Strain it through a sieve and add it to the sangria.

Let it sit in the fridge for a few hours or overnight. All the fruit and flavors will totally make out.

Flavors making out is a good thing, by the way.

And then, grab a glass, throw in some ice cubes and drink; preferably while crossing something off your summer to-do list.

ilovesummer.com

Strawberry Rosemary Sangria

Print this recipe!

Recipe adapted from Bon Appetit

Strawberry Syrup:

1 cup diced strawberries

1 tablespoon agave

Pinch of salt

1 tablespoon water

2 twigs of rosemary

Sangria:

1 750-ml bottle dry white wine

1/2 cups sliced strawberries

1/4 cup triple sec

2 peaches, each cut into 12 slices

1 large orange, cut crosswise into 6 slices

1 lime, cut crosswise into 6 slices

For strawberry syrup, dice up strawberries. In a small saucepan add strawberries, agave, salt, water and rosemary. Place over medium heat for 5-7 minutes, or until strawberries are totally broken down. Remove from heat and strain through a sieve, removing rosemary and strawberry chunks. (Note: chunks is a gross word, eh?) You should have about 2 tablespoons of strawberry syrup.

In a pitcher, mix white wine, triple sec, sliced peaches, strawberries, oranges and limes. Smash the citrus slightly. Add the strawberry syrup and stir. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.