Summer Fruit Salad Sangria

Lalalala I can’t hear you, autumn! I refuse to believe that summer is over – and technically it isn’t until September 22, so we’ve got 6 more days. The weather is still lovely here in Chicago and the lure of summery drinks outdoors on the patio continues to beckon. 

Since it ain’t over until YOU say so, please make haste and mix up a pitcher of this fruity but not too sweet sangria.

Be sure to select a dry wine as there’s plenty of sweet fruit and liqueur here and you want to achieve a nice, quaffable balance.

​Invite your dearest friends over and toast to this brief, golden moment between summer and fall.

Click on the photos to enlarge them and read the captions.
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Printable Recipe- Summer Fruit Salad Sangria
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Summer Fruit Salad Sangria
Recipe by Entertain the Possibilities’ resident mixologist Ilise Goldberg
 
INGREDIENTS:

• 1 Bottle Dry Rosé

Bartender’s Note: You can use a dry white wine instead, or if making a double batch feel free to mix and match the wine.

• 3 ounces Chambord or other berry liqueur
• 3 ounces Peach Schnapps
• 2 ounces Cointreau
• 6 ounces Berry simple syrup (I used Blackberry/Peach and Raspberry. See recipe below.)
• 4 ounces club soda
• 2 ounces orange juice
• 1.5 ounces lemon juice
• 1 large peach - large dice
• 2 plums – large dice
• 2 apricots – large dice
• 1 large orange – large dice
• 1 Cup berries – raspberry and/or blackberry

DIRECTIONS:

• Combine the wine and all other liquid ingredients in a pitcher and mix. Add all fruit except for the berries. 
• Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours.
• Serve the sangria over ice (be sure to include some fruit from the pitcher) and garnish with a few fresh berries on top. 

Berry Simple Syrup:

• 4 6 oz Containers of Berries (Blackberry or Raspberry)
• 1 Cup of Water
• ½ Cup of Sugar
• Combine the water and sugar in a pan over high heat until the sugar dissolves. 
• Add the berries and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
• Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 
• Remove the mixture from heat and allow it to cool completely. Strain the syrup into a container, and store it for up to two weeks in the refrigerator. 
• If making far in advance the simple syrup freezes well – just freeze in ice cube trays. 

Yield: approximately 24 oz of simple syrup

To make Blackberry Peach simple syrup follow the above recipe using 2-3 large peaches and three containers of blackberries as the fruit component.