late spring sangria
Seasonal produce and bubbly Sparkling Pink Moscato join forces to create a delicately refreshing Late Spring Sangria.
There is nothing more magical than returning home after a week on the road to an overflowing box of fresh, carefully picked produce. Thanks to the impeccable timing of Melissa’s Produce, I was able to switch gears after my trip to Cleveland from more fried dinners than I would like to admit to an abundance of late spring fruits and veggies. I enjoyed a week of refueling with fresh fruit salads, hydrating with sweet young coconut water and relaxing with a pitcher of this delightful Late Spring Sangria.
It is true that I have never met a sangria that I didn’t like, but this version is so light and refreshing that it is easily a new favorite. It is perfect for taking you from Spring to Summer as the days get longer and the afternoons begin to heat up. The rhubarb and sparkling pink moscato yield the most delicate pink coloring while the organic peach bites and nectarines add the bright fruit flavors that sangria is known for. A pitcher of Late Spring Sangria would be absolutely lovely served at a bridal shower or Sunday morning brunch with the girls.
- ½ cup water
- ¼ cup sugar
- 4 rhubarb stalks cut into ½ inch pieces
- 3 organic peach bites, sliced
- 3 nectarines, sliced
- ½ cup orange juice
- 1 bottle (750mL) Sparkling Pink Moscato
- 32 ounces chilled seltzer water
- Place water and sugar in a small saucepan and bring to a boil, stirring occasionally. Immediately remove from heat, stir in rhubarb pieces and cover. Allow to sit and cool to room temperature for approximately 30 minutes.
- Place cooled rhubarb mixture, peach slices, nectarine slices and orange juice into a large pitcher. To serve, top with Sparkling Pink Moscato, seltzer water and ice. Stir gently to combine.
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