Lightly sweet and refreshingly tart, white sangria marries beautifully with just about everything Tex-Mex. It goes together easily in advance, making it one of my top picks for parties of any size.
Ingredients
serves about 12
1 (1.5 liter) bottle dry white table wine
1 (6-ounce) can frozen lemonade concentrate, defrosted
1/4 cup freshly squeezed lime juice (about 4 medium limes)
1/2 cup brandy
Fruit for floating in the pitcher, such as citrus fruit slices, fresh, pitted cherries, or fresh pineapple chunks
1 (12-ounce) can soda water, or to taste
In a large pitcher, stir together the wine, lemonade concentrate, lime juice, and brandy. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. When ready to serve, stir in the fruit or fruits of your choice and soda water. Add plenty of ice and serve immediately.
Pastry Queen Partiesby Rebecca Rather and Alison Oresman. Copyright © 2009 Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved. A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café’s sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of THE PASTRY QUEEN, and has been featured in Texas Monthly, Gourmet, Ladies Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn’t in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances. Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper’s restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.
