I know most of us will celebrate the 4th of July in a typical way — have a barbecue, hang out with friends at a lake house, enjoy a cold beverage or two and just relax. I hope we all spend a little time reflecting on what an amazing country we live in and how our independence sets us apart from so many nations. The US is a special place and even when it feels like so much is going wrong, we are still the luckiest people on the planet to make this our home. I feel gratitude and pride to be an American.
I’ve put together a menu of party favorites and I think a lovely accompaniment to summer meals is Sangria. The Dallas Morning News just featured this style of cocktail in their most recent Taste article but here is a recipe I’ve made over the years, as adapted from the one and only St. Ann Family Cookbook which I had the pleasure to assist in editing. Happy Fourth!
1 bottle dry white wine, such as Fume Blanc
6 oz. Peach brandy
1/3 cup frozen lemonade
1/4 cup sugar
3-4 fresh peaches, pits removed and sliced or use 1 lb. frozen peaches
1 6 oz. fresh raspberries or 1 package frozen raspberries
Mix wine, brandy and lemonade in a large pitcher. Stir in sugar until dissolved. Add fruit; cover and refrigerate 4 hours or more. Place ice in glasses before serving.