Summer is the Season for Sangria
Summer is my favorite time of year. The days are long and perfect for hiking, traveling, going to the beach, or just sitting on the porch. And summer is the season of my favorite fruits: berries, plums, and melons! I grew up picking huckleberries every summer in Idaho and am always on the lookout for wild berries. Free, fresh-picked fruit is always the tastiest, and wild blackberries and plums happen to be just ripening for the picking where I live on the Mendocino coast of California.
We took a walk to the beach the other day through an orchard overflowing with ripe plums. Further on, the path was lined with tall blackberry bushes. Needless to say, we had an excess of blackberries and plums for a while. Add to that the fact that a local organic wine was on sale this week, and I naturally just had to make sangria!
My sister lived in Spain for a semester last year, and I had some amazing sangria when I went there to visit her. Of course she knew a recipe for sangria, which the one below is based on. (Thanks sis!) So, with a little local foraging, some fresh-picked seasonal berries, and some local wine, I made a yummy summer drink that can be adapted for any kind of fruit that’s in season.
