It seems as if we have hit our summer stride…warm nights (blazin hot if you are in Florida with Christi), beautiful sunsets, meals on the patio and every reason to ignore the tick-tick-tick of the calendar and the impending change of the fall season. And following are two more reasons to keep summer going…a fresh, healthy and sustainable sangria (it’s totally organic, so that counts as healthy, right???) paired with light and crispy shrimp cakes. These two recipes scream SUM-SUM-SUMMERTIME!
1 1/2 cups diced organic fruit (peaches, strawberries and raspberries in this recipe. leave the raspberries whole)
1/4 cup honey syrup (see recipe below)
1/2 cup certified organic vodka
1/2 cup peach juice
2 bottles organic white wine (Pinot Grigio used here)
Place the diced fruit into a glass bowl or plastic food container. Drizzle with honey syrup, vodka and half the peach juice. Let marinate several hours. Refrigerate overnight for maximum flavor infusion. When ready to serve, strain the juice from the fruit into a large pitcher. Save the fruit. Add remaining peach juice and all the wine to the juice in the large pitcher. Spoon one spoonful of marinated fruit mixture into each glass, fill with ice and top with wine mixture.
1 part honey
1 part water
Slowly heat honey and water into a small saucepan, stirring often, until nearly boiling. Let cool, then store in a sealable bottle. Refrigerate. Recipe from Edible Cocktails by Natalie Bovis, The Liquid Muse