“…The main course was a braised farm-raised lamb. I decided to concoct a Sangria, with a Long Island merlot as a base…”
- 1 Bottle Barefoot Cabernet Sauvignon
- ¾ cup Laird’s Applejack
- 2 Cans Hansen’s Raspberry soda
- ½ pound strawberries
- 1 large lemon
- 1 large red delicious apple, peeled, cored and sliced
- ½ cup cranberry/pomegranate juice
Combine all liquid ingredients over ice in pitcher. Garnish with fruit. Serve in footed ice tea glasses. (Note: Sangria improves in flavor if wine, Applejack and juice marinate overnight in fruit. Marinated fruit should be discarded and replaced with fresh ingredients for garnish.)
