Market Bounty

Berries for sangria

Originally uploaded by tiffany bridge.

I’m pretty big on farmers markets. They’re common, they’re worthwhile, they’re tasty, and best of all: they’re totally local. You get produce grown and picked in the area, reducing your carbon footprint, and supporting local business. Saturday morning, we ended up grabbing two pints of blackberries, two pints of blueberries and two pints of cherries, which ended up going into a batch of white sangria on Sunday night.

Now is the prime season if you’re looking for peaches and nectarines, and of course blackberries will only be amazing for the next few weeks, but then we get raspberries….look behind the cut here for an awesome white sangria recipe.

White Sangria, serves 6

Two bottles of white wine (I’m partial to Smoking Loon’s Viognier)
2 yellow peaches, pitted and chopped
2 white peaches, pitted and chopped
2 nectarines, pitted and chopped
1 pint of blackberries (sliced lengthwise)
1/2 pint of blueberries (sliced lengthwise)
1 pint of cherries (pitted and halved)
6-8oz of Cointreau
powdered sugar

1 can of Cherry Citrus Fresca or some sparking lemonade

Once you’ve prepared the fruit, place it in a large bowl, and cover with the Cointreau and the sugar, stir to assure an even coating. Let sit for a few minutes while you get the pitchers out.

This should nicely fill two medium pitchers. Spoon the fruit in, and then cover with the wine. Store these pitchers in the fridge for about an hour, then serve in glasses.

2 Comments so far

  1. Don (unregistered) on July 16th, 2007 @ 12:59 pm

    This seems like a good place for a reminder about Dave Faris’ google maps of all the area’s u-pick produce places, another good option for getting your fruit.

  2. jps (unregistered) on July 16th, 2007 @ 1:20 pm

    I’ve been buying berries by the truckload lately and relishing relocating from local fruit deprived Florida to a place with actual markets. For some reason though it never occured to me to try making sangria with them!

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