Okay, so we all know summer is basically over, but we’ve still got a couple more weeks of warm, sunny days that we’ll be taking full advantage of. This #protiptuesday we wanted to share a simple way for you to do the same. Our September Sangria is the perfect send off for summer. We mix a dry rose, grapefruit gose, & Campari with last harvest Jersey peaches, ginger, fresh sage, grapefruit and lime — it’s juicy and refreshing but also warm and spicy! We think it just tastes better sharing it outside with friends — give it a it a shot and let us know what you think!
Ingredients:
1 - 750 ml bottle dry Rosé (we used a Cotes du Rhone)
1/2 cup Campari
1 - chilled 12 oz can Six Point Brewery Ruby Jammer (or any tart/sour grapefruit beer)
2 ruby red grapefruit, cut into wedges
3 limes, (2 juiced and 1 sliced for garnish)
2 ripe peaches, cut into wedges
2 inch piece of ginger, peeled and thinly sliced
1/4 cup loosely packed fresh sage leaves
Method:
In a large glass pitcher mix all of the ingredients with the exception of the grapefruit beer. Mix well and keep refrigerated for atleast 8 hours, just before serving top off the pitcher with the cold Ruby Jammer, stir it and serve it over ice! We like to put out skewers so folks can easily eat every last bit of that delicious booze soaked fruit.
