Sangria for the Masses
Doesn't the saying go, "when the universe gives you lemons (and limes, oranges, apples and grapes too), make sangria"? The Pacific Beach Tuesday Farmers' Market has all the best ingredients to blend together a personalized, refreshing wine punch. Sangria (from the word sanguine, meaning blood), is a light, sweet drink native to South America. using dry, inexpensive wine and fresh slices of citrus flavored fruits, you can set the mood for your next picnic or party or lazy summer afternoon with any variation of this recipe.
Go ahead and buy a ten pound bag of juicy valencia oranges from Paradise Valley Ranch. Pick up a few Gala apples from Smit Orchards, a box of tender, just plucked raspberries from Kawano Farms, and two or three extra ripe nectarines from Lone Oak Ranch. Slice all the fruit thinly and mix with one or two bottles of red or white wine- nothing too sweet or too expensive. You're making a base for the drink, so don't go overboard. Allow the fruit to soak in the wine for at least a few hours, or overnight if possible. This allows the fruit to infuse the wine with all its sweet, complex flavors, creating the most sumptuous sangria.
Add ice and seltzer if you prefer when ready to serve, and enjoy in the company of close friends and even better sunsets.