We made this pink sangria for our friend Blondie’s Birthday Potluck in Prospect Park.* We drink a lot of sangria around here and find that for outdoor picnics, a pretty diluted sangira is preferable and more refreshing on a hot day out in the sun. That’s why this recipe calls for 2 liters of seltzer. If you’re serving this at night at a party, drop the seltzer down to just one liter or less (you know, depending on what kind of party you’re having, nudge, nudge.) The raspberries and pineapple with the rose wine give this one a nice bright, fruity taste and the bright pink color, punctuated with the yellow pineapple, just screams “Birthday Party!” And, of course, blondes and pink always have gone together splendidly!
Ingredients
- 1.5 liter bottle Rose wine (NY $6.99)
- 2 shots Crème de Cassis (NY $1.77)
- 2 pints strawberries (NY $2.49)
- 1/2 pint raspberries (NY $2.49)
- 1 pineapple (NY $4.99)
- 2 liters seltzer (Free (to other sangria post) or NY $1.04)
Pour wine and cassis into a large pitcher. Wash strawberries, remove leaves, quarter vertically and toss into pitcher. Wash raspberries and add to raspberries. Chop pineapple into approximately half inch chunks and add to wine/fruit mixture. Put into refrigerator and allow to chill for 3-6 hours. Immediately before serving, add seltzer. (Either pour into pitcher if yours is large enough, or top off individual glasses with the seltzer.) Be sure to scoop lots of fruit into each glass, digging down for the non-floating raspberries: picking out the boozy fruity flotsam** is half the fun!
* The economy being what it is, Blondie still hasn’t found employment, but she’s had some encouraging interviews. Keep your fingers crossed for her!
**Of course, since raspberries don't float, I guess we can't call them flotsam, can we? OK, then, jetsam it is!
