Warm weather is upon us, especially in San Francisco!
One of my favorite Spring and Summer drinks is Sangria, and here's a great Rose Sangria recipe courtesy of Nielsen-Massey. Salud!
1 apple, peeled and quartered
10 whole cloves
1 lemon, thinly sliced rounds
1 lime, thinly sliced rounds
1 orange, thinly sliced rounds
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1/2 cup brandy, chilled
1 (750 milliliter) bottle dry red wine, chilled
1 1/2 cups pulp free orange juice, chilled
1/4 teaspoon Nielsen-Massey Rose Water
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract fresh mint sprigs for garnish
Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors. Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.
Note: Add additional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation.