I know many claim that summer is over after Labor Day and once school has started, but that simply isn’t true. Summer doesn’t technically come to a close until 10:29 PM on September 22nd. So hold off on the PSLs and heavy wool sweaters people, we still have a couple of weeks of this glorious season left. Instead of succumbing to summer’s demise, I am making the most of it by defiantly wearing white and savoring the lighter side of the wine spectrum.
I believe if the sun is still warm, the drinks should still be cold. So, I came up with a late summer sangria that not only resembles a brilliant sunset, but I swear you can taste the last moments of sun shining through in every sip. The sweet nectarines, tart berries and sour lemon bring a seasonal burst of flavor to the crisp white wine. I added St. Germain to impart a seasonal, floral essence to the zesty fruit flavors. Then, I topped the mix with a bubbly float of spicy ginger ale to add a kick at the end.
The result is a delightfully citrusy and refreshing sipper that will quench your thirst for summer and sunshine well into September. The only problem is, I am not sure I can hold out until next summer to enjoy this white sangria with nectarines and raspberries again!
- crisp, dry and inexpensive white wine - 1 bottle
- St. Germain - 1/4 cup
- nectarines - 4
- lemons - 2
- raspberries - 1 cup
- ginger ale - 1 (12 oz) bottle
- Begin by cutting the nectarines into 1/2 inch wedges. Slice one of the lemons into wheels. Place the nectarine wedges, lemon wheels, and raspberries into a pitcher. Squeeze the juice of the other lemon into the pitcher as well.
- Pour the St. Germain and the entire bottle of white wine into the pitcher onto the fruit. Refrigerate the sangria for at least 4 hours to let the fruit soak up the alcohol.
- To serve, fill a wine glass 3/4 full (including some of the drunken fruit) then top with a float of ginger ale. Slowly sip as the summer sun slips beneath the horizon.