The stack of library books on the coffee table has reached critical mass. I don't notice when this happens, but my husband sure does. At the moment I have a stack of 12 books, a couple of magazines and a notebook. Funny how I find comfort in that kind of clutter (and only that kind!) but it drives him crazy! I have an ereader and a digital magazine subscription on my tablet, but they will never replace the feel of a book or magazine in my hands. Hence the mountain of books overtaking the ottoman/coffee table. Maybe my husband is afraid that there will be no room for his feet? It could happen...guilty as charged.
Sangria and summertime go hand in hand. Last summer I shared this recipe for it with you. A few weeks ago I came up with a new recipe for the engagement dinner party I threw for my niece and her fiancé. It is a nice alternative to traditional sangria recipes which are made with a Spanish Rioja. This one is made with white zinfandel wine, which is like a rosé in colour. Perfect for those who aren't fussy on red wine!
1 750-ml bottle of chilled white Zinfandel ( I used E & J Gallo White Zinfandel, a Californian wine)
1/2 cup peach schnapps
2 tbsp Cointreau or Triple Sec
2 tbsp sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Mix all of the ingredients except the club soda in your nicest pitcher. Place in refrigerator for at least 30 minutes to chill and allow the flavors to get to know one another and marry. When ready to serve, mix in club soda. Fill wineglasses with ice cubes. Pour sangria over ice and serve.
Makes 6 servings.
I suggest you double the recipe!