Red Cherry Rosemary Sangria
I made this sangria last weekend and finished it off last night and I miss it already. I am going to have to go get more fruit so I can make it again … the recipe came to me when I read my friend Ann’s recipe for classic Spanish Sangria. It looked so good, but of course I had to mess with it. I can never follow a recipe. I had to add some of my current obsessions … cherries. and rosemary. yes. wouldn’t that be perfect in Sangria? OMG, it was … soooo perfect.
(Slight basil tangent here, but bear with me, this will make sense later …) Last weekend at my party when I was explaining to one of my friends “what that taste was” in the watermelon sorbet … (basil) … and also mentioning that I put basil in my daughter’s berry syrup for the Italian Cream Sodas … he said (jokingly) “Ann, it sounds like you need a basil intervention!” … I laughed so hard! … yes, I probably do … I really love basil … (and can you believe I didn’t even mention the basil gelato!)
Of course then I mentioned this basil intervention joke on facebook and another friend said I need an intervention for roasted garlic and rosemary too. Yes, he’s right. On both counts. I have two garlic cookbooks from the Gilroy Garlic Festival (which I dream of attending someday!) … and I have a rosemary plant that I tend in a pot year round so I ALWAYS have rosemary. Yes, you could definitely say I have a rosemary obsession. I recently discovered it goes very well in drinks. Water (yes, water! put a sprig of rosemary in a jar of water in your fridge in the morning … it adds such a lovely flavor to it!), cocktails, and now, sangria. I have yet to try it in tea, but yes, I will try that too.
So this beautiful dark red sangria features two of my current obsessions: rosemary and cherries. It has been years since I’ve had fresh, sweet cherries so I am reveling in them.
Red Cherry Rosemary Sangria
Adapted from the Fountain Avenue Kitchen
- 1 lime, halved and sliced
- 1 orange, sliced
- 2 handfuls of sweet cherries
- 1 tablespoon rosemary syrup (recipe here)
- 1 bottle fruity red wine (I used a bottle of my dad’s Trinity Red)
- 1/2 cup berry or cherry brandy (I used my mulberry liqueur)
- 1/4 cup orange liqueur (such as Cointreau or Grand Marnier)
- A couple sprigs of fresh rosemary
- 1 cup seltzer or club soda, chilled
- ice cubes
- In a large pitcher or bowl, add the lime and some cherries. Muddle the fruit a bit with the back of a wooden spoon.
- Add the remaining ingredients except the seltzer or club soda and ice.
- Chill several hours or overnight. Just before serving, stir in seltzer or club soda and ice. What I did, actually, was as I mixed each glass, I put a few cubes of ice in the glass, add some fruit from the sangria, add a bit more ice and fruit, then pour in the sangria to fill 3/4 of the glass and put a splash of club soda over each glass.
This is my self-portrait/blooper shot. Do you see me there?