Summer Refreshment | Cary Downtown Farmers Market

Summer Refreshment

Chef’s Corner

by Mitch Samples


Happy hurricane and blueberry season ya’ll.  Wow 2 named storms before it even starts, has got me thinking about making sure I have my survival kit prepared and ready to go, plan my milk and bread shopping list and think about what I might libations I might keep on hand to ride the storm out with.

Fortunately for us we have a new vendor, Altar Cross Farms, at the Market with amazing blueberries and Chatham Hill Winery has returned this year.  Let’s put ‘em together in a jar and an make some blueberry Sangria!


Rubio and Blueberry Sangria

¾ C Brandy

½ C Cointreau or Tripel Sec

1 Bottle of Chatham Hill Rubio Wine

Juice of 2 Lemons

¾ C Altar Cross Blueberries, crushed

Sugar to taste

2 Oranges, thinly sliced

1 Lemon, thinly sliced




  • Add the brandy, Cointreau, wine, lemon juice and crushed blueberries to a half gallon jar. Stir well, and taste. Add sugar if necessary.  Most of the time I don’t think it needs it but everyone’s sweet tooth varies.
  • Add 1/3 or the sliced fruit to the jar and begin packing it with ice until it is ¾ full.
  • Add another third of the sliced fruit in a layer, then pack the jar almost full with ice and top the ice with the remaining fruit.
  • Seal the jar and place in the refrigerator until time to serve.


I usually double this recipe and make it in a 1-gallon glass iced tea jar.   It’s effectively grown up Kool-Aid so be careful.  It goes down easy, but packs quite a punch.   When you have finished the sangria, don’t forget to reserve the fruit for snacking or garnishing a salad.  It’s really quite Tasty


Author’s Note:  You don’t have to wait for a hurricane.  It’s going to be a hot weekend, make it today!

If you have any questions, please contact Mitch at  I am here for you.



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