When life hands you loads of late-summer fruit, make sangría. Specifically, this sangría. Conjured up by Suzie Whitacre, bar manager at Salero in the West Loop, it’s packed with peak-season peaches and raspberries and spiked with vermouth and vodka. This fruity cooler may be as pretty as a sundress, but it packs a punch.
Suzie Whitacre’s Peach and Raspberry Sangría
|1½ cups plus 1 cup||Sliced fresh peaches, pitted|
|½ cup plus 1 cup||Raspberries|
|1 tsp. plus 1½ tsp.||Freshly squeezed lemon juice|
|½ cup||Red vermouth|
|¼ cup||White Rioja (or other dry white wine)|
|¼ cup||Red Rioja (or other dry red wine)|
1. Make a simple syrup: Combine water and sugar in a small saucepan and cook over medium heat, stirring with a wooden spoon until sugar dissolves. Remove from heat and let cool.
2. In a blender, purée 1½ cups peaches, ½ cup raspberries, 1 teaspoon lemon juice, and simple syrup. Strain through a sieve.
3. Pour ½ cup of the purée, the remaining lemon juice, and the alcohol into a 32-ounce pitcher. Stir well. Add the remaining fruit and chill until serving. Reserve extra purée (see tip).
4. Serve over ice.
Tip: Freeze the leftover purée in Popsicle-style molds for a light dessert.
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