Refreshing Summer Sangria originally published on Food and Fond Memories on August 17, 2011 by sandyaxelrod Leave a Comment (Edit)

Refreshing Summer Sangria

A large glass pitcher filled with fruit slice being filled with Rosé wine.

Making the Refreshing Summer Sangria

Two women and one man holding small aqua plates with food and plastic glasses filled with sangria.

Some of our guests enjoying the Refreshing Summer Sangria

A large glass pitcher and three glasses filled with rose colored sangria and fruit. One of the glasses in the foreground is sitting on a coral napkin.

Refreshing Summer Sangria

One of my regular followers and commenters posed a valid query on Monday’s post regarding the title Steve and I will have when we begin our travels. I mentioned that we will be known as “The Traveling Locavores” and that will also be the title of my new blog. He asked “what is a locavore? Is it a crazy female meat eater?” Well the answer to the second question is no, it has nothing to do with gender or beef, specifically. A locavore is someone who cooks and eats only locally sourced ingredients. And by that I mean food that is raised within a 100 mile radius of where one lives. In our case, since we will be living in many areas across North America we decided that the traveling locavores will suit us to a T. No matter where we are living at any particular time we will follow the credo of a locavore going to farms and farm stands to buy our fruits and vegetables and using only locally produced items to create delicious and healthy meals. We also intend to extend this same principle to the restaurants we frequent as well. It should be easy because the farm to table trend is so popular today. Chef’s are anxious to help reduce our carbon footprint and also to support the local farmers in their own hometowns.

And now continuing on with the next of the recipes from our wonderful party for my fellow Board of Directors of the Wellington Art Society – the Rose Sangria. Technically it was white merlot that I used because the roses were just too expensive and it would have been a waste to use a costly wine only to dilute it with seltzer. The white merlot worked quite nicely and gave the sangria a beautiful color and flavor without being cloyingly sweet. And, let’s face it, what tastes better than fruit that has been permeated with the flavor of wine?