Living in Providence forces you to look up the weather report at least twice a day to figure out what to wear and how to prepare for the day ahead. Will it be sunny? Cloudy with a chance of rain? Hailing? If this isn’t confusing enough, you also have to coordinate what you want to eat and drink.
The beauty of sangria is that it cooperates with the weather: you can keep it in the fridge until the weather is warm and sunny enough to permit you to drink it.
For me, and for everyone else who are still grasping onto the sunny days of summer, I prefer to take my time transitioning into fall. Which means that I still like my chilled white wines, my platter of fresh fruits, and a constant hint of summer sweetness.
I have created this white wine sangria with fruits that you can find in any season of the year. The end result is a lightly sweetened wine with bright fruit flavors and a fresh rosemary aftertaste. (For a sweeter taste, I recommend adding more honey to the mixture.) One last thing, don’t forget to eat your alcohol-saturated fruits! But I must warn you, eating a cube of apple is like taking a shot – yes, it is that strong!
Julie Sophonpanich is a senior at Brown University concentrating in History of Art and Architecture. She lives in an adorable off-campus house with her dear friend, SKC writer Zoe McKinnell, where they regularly host dinner parties and game nights.
1 bottle (750 ml) white wine
5 stalks of rosemary
2 tablespoons of honey
Cut up the apple into small pieces. Slice the orange in half. Cut half of it into thin slices. With the other half, squeeze the juice into the pitcher. Place the fruits and rosemary into a pitcher. Pour in the bottle of wine. Add honey to the mixture. Let the mixture sit in the fridge overnight.