Summer to me is all about friends, BBQs, and general frolicking/merriment. And of course, super fun games. But for some other people (who shall remain nameless), nothing cools you off quite like a chilly beverage or
twelve two on a toasty Texas July day. Now this sangria recipe is for my 21+ readers (I barely qualify) so don’t even think about breaking into that Bar Mitzvah stash of Manischewitz. I made it last month for our Post Rapture Brunch to celebrate the world not ending (yay!), and it was a hit! All that was left were a few measly pieces of fruit. The best part is how flexible this recipe is- you can pretty much make it with any booze and fruit you have on hand. And you all keep Manschewitz stocked, right? Thought so.
I went with vodka, and garnished my sangria with plenty of peaches and apples. Grapes, oranges or cherries would be pretty darn tasty too.
What could be easier? If you said nothing, you are correct my friend. You will be imbibing in no time at all. Manischewitz Sangria is best made the day before serving, so the sweet kosher goodness can marinate. But after a glass of this stuff, you will hardly notice the difference.
- Fruit of your choice (apples, oranges, peaches, nectarines, grapes, plums, cherries etc.)
- 1 750 bottle Manschewitz (I like blackberry!) aka 3¼ cups
- 2 cups lemon-lime soda, sparkling water or sparkling wine (I like the wine!)
- ¼ - ½ cup booze of your choice or to taste (vodka, brandy and rum seem like safe bets)
- Chop your fruit into bite sized pieces.
- Put fruit into a large pitcher.
- Cover fruit with Manischewitz, soda and booze.
- Stir and let marinate 1-24 hours
- Serve over ice and drink up!