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Summer Sangria

As a kid, the only appealing thing to me about witches was the way they would make crazy concoctions in their kettles, knowing just how much of this and that to put in the mix. The riding brooms was cool too, but only in theory. In practice, riding the broom seemed like it would mostly be dangerous and painful. This is probably why I like making soup.

When I make soup I don't usually use a recipe. I start rumaging around in my refrigertor and cabinets and freezer,  adding things one at a time, until my plan to make a simple soup usually ends up becoming an hour-long process of creating some odd stew with a dribble of wine and a squeeze of lemon juice and all the vegetables and noodles and herbs I can find. Inevitably I add everything I've got, until the simmering pot is too full to stir.

99% of the time, when I taste what I've just created, I decide I've just made the Best Soup Ever and try to write down what I did so I can recreate it next time. Then next time I go rogue again.

Standing around a huge pot of simmering soup for an hour isn't nearly as fun in the heat of summer as it is in the winter. I like making sangria in the summer for the same reason I like making soup in winter. Once you know how to make it, you can go completely off recipe and feel like an artist .

Here's a basic recipe for sangria that's that uses pomegranate juice instead of wine. If you would rather use wine, just substitute equal parts red wine for the pomegranate juice.   Don't you dare worry about following the recipe exactly.

 

Summer Pomegranate Sangria

• 1 orange
• 10 strawberries
• 1 mango
• 3 kiwi fruits
• 4 cups pomegranate juice
• 2 cups other fruit juice (apple is a good one to start with for the most simple flavor, and you can experiment from there)
• 1/2 cup sugar

To prepare the sangria, just mix the two fruit juices together and stir in the sugar until it dissolves. Wash and peel all the fruits, cut them into small chunks, and add to the fruit juice mixture. Refrigerate for at least two hours before serving with ice. Garnish with additional fresh fruit if you'd like. Yum!

-Brigitte