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
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 firstname.lastname@example.org. I am here for you.