Welcome to the Dog Days of Summer. This is the 17th day of the hottest and most sultry month of summer here in the south. What better way to beat the heat than to stretch out on the patio under the ceiling fans, and enjoy fresh homemade sangria.
Summer fruit is abundant and Mangoes are definitely a favorite fruit this time of year for many of us. This recipe is perfect to forget the heat, kick-back and enjoy an afternoon with your friends.
Makes 8 servings
Using a dry rose instead of the more traditional red wine makes this a lighter, more refreshing sangria.
1 cup peeled, chopped mango
1/3 cup superfine sugar
10-ounces fresh orange juice
10-ounces fresh lime juice
1-ounce triple sec
3 limes, thinly sliced
1-2 oranges, thinly sliced
1/3 cup peach brandy or peach schnapps
1-2 bottles dry rose wine
1-2 bottles soda water
Garnish: fresh lavender or mint
1. Combine the chopped mango with sugar and let sit for one hour.
2. Combine the macerated mangoes with the orange juice, lime juice, Triple sec, sliced limes, sliced oranges, peach brandy(or schnapps) and rose in a large preferably clear pitcher. Stir to blend. Cover and refrigerate for 30-60 minutes or up to 8 hours.
3. To serve. Stir to mix. Fill glass half full of ice cubes; add juice mixture and soda water. Garnish
By the way, we did get a slight reprieve from the heat with a surprise tropical storm named Claudette. Lucky for us, we did not get a direct hit but, managed to enjoy a very rainy evening.