When the words of Mungo Jerry sing through your head,
"In the summertime when the weather is hot...have a drink..." you can't help but think of sippin’ on a cocktail that keeps you as cool as the
lyrics!
"Dee dee dee-dee dee…Dah dah dah-dah dah...Yeah we're hap-happy...Dah dah-dah!"
We love making punches, shrubs and sangria during the summers because they are light and refreshing, contain a mixer and are served over ice.
This “Sock Monkey Sangria” is perfect for an out door picnic,
baby shower or birthday bash.
Sock Monkey Sangria
Recipe courtesy of Emily Ellyn, Retro Rad Chef,
EmilyEllyn.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Party Serving
¼ cup water
¼ cup honey (or organic stevia)
3 tablespoon chopped ginger
3 large sprigs rosemary, crushed
1 (34-oz.) bottle peach nectar
1 cup pomegranate juice
1 (330-milliliter) can soda water
1 pouch LiDestri White Sangria, chilled
Garnish Ingredients:
2 cups fresh or frozen peaches sliced
6 sprigs Rosemary
Directions:
Prepare Ginger Rosemary simple syrup by bringing the water
and honey to a boil in a small sauce pot. Add the ginger and rosemary and
bring back to a boil. Remove from heat and steep the mixture off heat for 20
minutes.
Strain the syrup through a fine mesh strainer into a
container and use immediately or refrigerate for future use.
Make Sangria: In large pitcher mix simple syrup, peach
nectar, pomegranate juice, soda water, and wine. Serve over ice and
garnish with sliced peaches and fresh rosemary sprigs.
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