I’m on the quest for the perfect sangria. In fact, I’ve made it my mission for the summer. That means you’re going to be seeing a lot of sangria recipes around here. Any complaints? Good.
We visited Flathead Lake in Montana while we were road tripping last July. As we drove north from Missoula towards the lake area, we kept seeing more and more roadside stands selling cherries. Hand-painted signs told us that they were “Flathead cherries,” to be exact.
Little did I know – cherries are to Montana what peaches are to Georgia. And as it turns out, you can only pass so many cherry stands before curiosity gets the best of you, so we finally decided that we would stop at the next one we saw. The family who owned the booth and a grove of cherry trees offered us a “taster” and we drove off with 3 pounds of the most plump and juicy cherries I’ve ever eaten.
We took our cherries to a dock on the lake and spent the rest of that long, hot day getting drunk on sunshine, cold water, cherries, and white wine. When cherries showed up at the grocery store a couple of weeks ago, it took me right back to Flathead. My goal for this sangria was to recreate that day in liquid form.
Made with the freshest cherries and blueberries, this sangria is meant for drinking on summer days. On the patio. In the pool. By the lake. On the lawnmower. While grilling. Even inside on a rainy night like we did yesterday. It requires just a few ingredients and that means they have to be good ingredients.
Ripe, juicy fruit.
Good white rum. (Steer clear of Bacardi. I opted for Mount Gay’s Eclipse Silver.)
Quality, not-too-sweet and not-too-dry white wine. (I like sauvignon blanc.)
With these weapons in your sangria arsenal, you can’t go wrong. If you have a favorite sangria recipe, I’d love to hear about it! And if you make this one – tag me on Instagram so I can marvel at your skills. 😉
- 1 cup fresh blueberries
- 1 cup fresh cherries, halved and pitted
- juice of 1 lemon
- juice of 1 orange
- ¼ cup white rum (Mount Gay)
- 1 – 750mL bottle of chilled white wine (Sauvignon Blanc or Pinot Grigio work well)
- mint for garnish
- Combine blueberries and cherries in a small bowl. Add rum, lemon juice, and orange juice. Smash the fruit gently using the back of a spoon.
- If you have the time, refrigerate the mixture for 30 minutes. This softens the fruit and releases their juices, incorporating the flavors with the rum.
- Add 2 cups of ice to a large pitcher, then add the fruit mixture, and pour wine into the pitcher.