What’s so Indie About Food? Labor Day Sangria!


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Just in time for the 3-day (or 4-day if you take off Friday) Labor Day Weekend, here’s a delicious-sounding Sangria recipe for ya. I discovered this recipe over at Love and Olive Oil, which is the foodie blog by Lindsay of Pattern & Paw, and Lindsay got it from Bobby Flay.

I promised my friend Laura some Sangria when I bought my new patio set a while back, and I’m sure she’d say it’s about time that I invited her over for some.  I do believe that she’ll like this recipe. I think I’ll try it with agave nectar instead of sugar though, since I  gave up white refined sugar last month. I also might try peaches instead of apples!

Ingredients:
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices
Blackberries
Pomegranate seeds

Directions
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

One Comment on “What’s so Indie About Food? Labor Day Sangria!”

  1. these look delicious

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