Last week I promised a bonus recipe in the Potluck Fridays series, and here it is: St. Germain Sangria Flora. Can't you see just from looking at this beautiful concoction why I simply had to include it? My friend and neighbor Jackie brought St. Germain Sangria Flora to a backyard gathering last month, and I immediately ran home to get my camera. Sangria is always a beautiful drink, but this sangria is an absolute knock-out. Even more important? It tastes like heaven.
Here's my thing with sangria: It's a fantastic drink in theory. Wine, fresh fruit, gorgeous color...what could be better? But in reality, I'm usually disappointed in sangria. The wine tastes watered-down. The fruit can make an oddly acidic thing happen. And you end up having to use your teeth as a colander, straining out orange seeds and too-small pieces of fruit. None of the above happens with Jackie's St. Germain Sangria Flora. Maybe it's the St. Germain, a French liqueur made from "freshly handpicked elderflower blossoms" in the Alps. Maybe it's the lack of citrus fruits. Maybe it's the use of white wine instead of red. Whatever it is, this drink is as delicious as it is beautiful.
Here are Jackie's helpful instructions (thank you, Jackie!):
Hello—the sangria recipe—but first you really need to check out the St. Germain website. It is so cool! Just looking at the bottle makes me want to buy it—so pretty!
|Link to the lovely St. Germain site|
(from the St. Germain website; created by Lynette Marrero)
I changed it up a little bit—the original recipe calls for grapes, strawberries, peaches, and raspberries. I make it with no grapes and no strawberries (the strawberries are good, but they float and sometimes get in the way) and then I add blackberries.
• 1 bottle Sauvignon Blanc
• 1 cup St. Germain
• Fresh Peaches (I actually used refrigerated, jarred peaches—rinsed and cut into bite-size pieces)
• 1 container of blackberries (rinsed)
• 1 container of raspberries (rinsed)
Stir ingredients in a pitcher or carafe (I needed to put it all in a large pitcher and then transfer to the carafe). Soak for approximately 15 minutes or more. Serve in an ice-filled glass.