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Friday, August 30, 2013

A Pitcher of Blue Sangria

A Pitcher of Blue Sangria

Maki Strunc

The summer is winding down with a steamy flourish for this Labor Day holiday weekend before it is forecasted to (appropriately) cool down after that—so it’s a perfect time for one more pitcher drink recipe! Sure, technically summer doesn’t end until later in September, but it always feels like the “psychological” end of summer as kids get ready to head back to school and the yellow buses will soon be making their way around the cities.

This sangria made with white wine gets a great cooling color from the blue curaçao (pronounced kyoor-uh-soh), which is a cordial or liqueur flavored with the peel of the sour orange. The swimming-pool-blue color refreshes even before your guests take their first sip. This is a great way to get the conversation flowing and everyone in a party mood, suggests its creator, chef and cookbook author Rozanne Gold, who contributed it to Real Food. This can be made up to eight hours in advance, with the seltzer stirred in right before serving.

Make sure your box of 64 Crayolas with sharpener is ready to go then kick back and relax as we prepare to say adieu to one more all-too-short summer. Cheers!
 

A Pitcher of Blue Sangria

Serves 8

1  large orange
1  large lemon
1  large lime
3  large strawberries
3  large sprigs fresh mint
1  cinnamon stick
13  c. sugar
1  bottle dry white wine
2⁄3  c. blue curaçao
14  c. orange juice
2  c. seltzer
ice cubes

Wash fruit. Thinly slice orange, lemon, and lime and remove any seeds. Thinly slice strawberries. Place fruit in a large pitcher.

Add mint, cinnamon stick, sugar, and white wine. Stir until sugar dissolves. Pour in blue curaçao and orange juice and stir until combined.

Cover and refrigerate 6 to 8 hours.

Add seltzer. Pour sangria into large wine glasses. Add ice cubes and marinated fruit.

Posted on Friday, August 30, 2013 in Permalink

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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