by Kelly Brisson
Finally! As the smell of barbecue and grass trimmings hangs heavy in the air like dulling wine, we warmly (very warmly) embrace the return of summer in Ottawa: a hot and hasty three months that would send even the most determined sun worshippers indoors for relief from the sodden heat.
As we’re without air conditioning at home, sangria is a steadfast companion on our balcony during the muggiest of days in Ottawa. There are so many ways to enjoy variations of sangria, that we never tire of its fruity, temperature-reducing charm.
Today I bring you two simple variations of sangria that we happen to love around these parts: a crisp, fruity and refreshing tropical white sangria and a luscious, plummy red fruit sangria for those looking for a bit more depth. Certainly a delicious and heat-diminishing way to kick back with friends after a long work week.
Tropical White Sangria
serves four
If you’re unable to find or if you dislike cantaloupe or honeydew melon, watermelon would be a wonderful substitution.
1 bottle crisp white wine, pinot grigio or sauvignon blanc
⅓ cup pineapple chunks
⅓ cup cantaloupe chunks
⅓ cup honeydew melon chunks
½ cup freshly squeezed orange juice (3-4 large oranges)
fresh sliced orange and lime
1 cup ginger ale or soda water
¼ cup triple sec or cointreau
Add all ingredients to a large pitcher and stir well to combine. Let sit for at least one hour prior to drinking.
Red Fruit Sangria
serves four
1 bottle dry red wine, chilled
1 cup soda water
¼ cup brandy (optional)
¼ cup sugar
¼ cup raspberries
¼ cup strawberries
2 red plums, sliced
1 gala (or red delicious) apple, sliced into rounds, seeds removed
In a large pitcher, add the sugar, raspberries, strawberries and plums. Using a large wooden spoon, smoosh the sugar and fruit until they’ve released their juices. Add the wine, soda water and brandy, if using. Chill for one hour.
Garnish with apple rounds and berries if you’re feeling extra fancy! Serve.
