Watermelon Sangria and Gone Fishin'

Add blueberries if you like.

I'm going on vacation and the blog is going with me.  See you late June!

In the meantime, make my mean

WATERMELON SANGRIA

My lilacs are in bloom very late this year.

Morning of day needed (or night before) mix together in a large pitcher or jar:

1 750 ml bottle dry white wine, such as Pinot Gris or Pinot Grigio (don't use great wine)
1/4 cup each brandy, Grand Marnier, simple syrup*

Stir in:

4-6 pieces of watermelon, cut into 1/2-inch thick x 3-inch x 3-inches wide tall pieces
4 strawberries cut in half
1 orange cut in half, juice squeezed into the wine, and one piece put into the wine mixture
6 green grapes or a sliced plum or peach, optional

Cover and let sit in refrigerator at least 6 hours or overnight until very cold.

To serve:   For a large wine glass (recommended), use a long spoon to add a piece or two of fruit, and several cubes of ice.  Pour in 1/3 cup of the cold wine-fruit mixture, and 2-3 ounces of sparkling water.  Enjoy cold.  Potent.  Sip slowly.

*Simple Syrup:   Over medium heat, in a small sauce pan, heat together 1/3 cup each water and white sugar until hot and sugar is melted.  Let cool before using.  There's a little extra if you'd like to use it for your tea or lemonade.

Have fun stirring things up for yourself,
Alyce

Here's one of the places I'll be.

Would You Bring Sangria? Malbec Sangria with Port and Blueberries

Whenever I want to make Sangria, I have to think a few times about what's in it.  I know I love it, but someone else usually seems to make it.  Or I pay $8 for a small, watery glass at the local Mexican joint and am very unhappy with the way I've spent my money.    Most times, embarrassingly, I just forget to make it.  I offer wine (or beer if I'm thinking hard) and, if I'm in St. Paul in July, the quintessential Twin Cities summer drink:  Gin and Tonic with Lime.