TEXAN SUMMER SANGRIA

Picture sitting outside on your balcony or by the pool with the mellow sounds of Spanish guitar in the background and a tall glass of sangria in your hand. Refreshing and fruity, originating in Spain and Portugal, there are many variations of this classic summer libation.

Ingredients

• One bottle (750ml) of dry red wine, such as Pinot Noir or Spanish Tempranillo, chilled

• 1 ½ cups of brandy OR rum

• 1 cup of orange juice (pulp free)

• 1/4 cup of agave syrup OR 1/4 cup of granulated sugar

• 1/2 cup of triple sec OR orange

Cointreau liqueur

• One cup of frozen pineapple chunks

• Two tablespoons of fresh lime juice

• Lots of fruit, such as sliced or diced, strawberries, apples, blackberries, oranges, lemons, limes, cherries, and pears. Makes 10-12 servings.

Instructions

In a very large pitcher or mixing bowl:

1. Combine wine, rum OR brandy, orange juice, lime juice, triple sec, agave, orange slices and then refrigerate for at least eight hours. The longer the better the sangria will taste.

2. Add frozen pineapple chunks in pitcher or bowl 30 minutes before serving

3. Place lemon or lime rounds on cups or glasses.

4. Pour on the rocks, over a few ice cubes, in glasses or mugs and serve.

5. Allow others to add the fruit of their choice

Suggestion: Copper mugs or clay mugs can be found very reasonably in discount stores and will keep the sangria colder longer. Cheers!