Fruit soaked in the right combination of dry wine, brandy and triple sec are the secrets to this Summer Sangria from Boiler House Texas Grill and Wine Garden, 312 Pearl Parkway. It’ll be served at the restaurant’s Summer WineFest on Sunday from noon to 4 p.m.
And once you try it, you’ll like serve your own version for the rest of the summer.
Boiler House Summer Sangria
1 (750-mililiter) bottle dry red wine
1/4 cup brandy
1/4 cup triple sec
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup sugar
1/2 orange thinly sliced
1/2 lime, thinly sliced
1 Granny Smith apple, cored and cut into wedges
1/4 cup honeydew melon, diced
1/4 cup cantaloupe, diced
1 (750-mililiter) bottle of sparkling water, chilled
Combine all ingredients except sparkling water in a glass pitcher for 3 hours. Cover and chill. When ready to serve, add sparkling water. Pour into ice-filled glasses and serve.
Makes more than 1/2 gallon sangria.
From Boiler House Texas Grill and Wine Garden