It's the end of the week people, and I'm prepared for a mixed drink! You should? I don't know how this occurred, however some way or another my blondie headed little child is turning four this end of the week, and I don't believe I'm prepared for this! I quite appreciate him at this age… He has such a major character, that just lights up a room and a fantastic comical inclination that he plainly didn't get from his Momma. He's such a harsh and extreme little bruiser, however he additionally has the greatest, most delicate heart and staggering character. There are a few days I beat my head against the divider with that child (most likely in light of the fact that he acquired the persistence of his Mom and the obstinacy of his Dad, which is a deadly blend), however there are numerous days where Jeremy and I take a gander at one another in wonderment of the stunning young man we are raising. I surmise that is what child rearing is about, isn't that so?
I generally just like wine that is essentially as sweet as juice, so sangria is definitely fit for my tastes. Standard red sangria is delectable, however I'd need to state white sangria is my top choice! I start with a sweet Moscato wine, include a smidgen of additional alcohol (since, I mean, why not?), some sugar, and heaps of crisp natural product.
- 1 bottle Moscato wine
- 1/2 cup lemon liqueur (I used Caravella)
- Zest of 2 lemons
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice (from two lemons)
- 1 Granny Smith apple, cored, halved, and thinly sliced
- 1 Bartlett pear, cored, halved, and thinly sliced
- 1 can (12 ounces) seltzer
- pear slices and mix well. Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with seltzer.
- You can also strain sangria after chilling to remove lemon zest, if desired.
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