I'm hammering out a quick post today, a) because I owe you something summery and delicious, and b) because in fewer than 24 hours, I'll be on a plane to Newark. Then to Tel Aviv. Then, 15 days later, to Istanbul. Then, in rapid succession, to Tel Aviv, New York, and Atlanta. Then, 14 days later, to Maine. Then, six days later, back to DC. Then for a weekend in Ocean City, MD.
Then the next day, law school starts.
Hahahhahahahahaha.
While I'm traveling, expect the occasional mini post featuring grainy pictures of Turkish kahve or falafel. Until then, enjoy this recipe for Ginger-Peach Sangria!
Yes, I know this isn't a superb photo. I think I made up for the noise by going artsy and blowing out the colors and upping the contrast. It almost looks like a photo of a watercolor. Or maybe a watercolor of a photograph. You tell me if it still looks delicious. Recipe after the jump!
Ginger Peach-Sangria (makes about 6 glasses)
- 1 bottle medium to sweet white wine. We used a medium riesling; you could use anything from a gewurztraminer to a savignon blanc and it would be fine. (Vinho verde would also be fantastic and add some nice effervescence, though you may have to stir in some sugar).
- 1/2 cup Domaine de Canton, a ginger-infused cognac or other ginger liqueur
- 1/2 cup orange juice.
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 1/2 cup fresh blueberries
- 2 peaches, cut into wedges then halved
- 12 oz. seltzer or to taste
1) In a punch bowl or large pitcher, combine all ingredients EXCEPT seltzer. Stir. If possible, refrigerate for 30 minutes or up to two hours.
2) Serve over ice in large rocks glasses, topping with about 2 ounces of seltzer or to taste.
I won't say this packs an ENORMOUS punch, but it's fizzy, refreshing, and gingery -- perfect for drinking on a porch during a thunderstorm while smoking a decent maduro. Which is what I did last night.
Ok folks, no more procrastination -- back to packing. Stay Hungry, my friends!
EDITED to explain that Domaine de Canton is a ginger infused cognac liqueur.