This Recipe is part of the Garden Party Entertaining Guide
Mangos are definitely a favourite fruit for many of us. Using mangos here with dry rosé, instead of the more classic red wine, makes this a lighter, more refreshing sangria that is perfect for summer’s heat.
Ingredients
1 cup peeled, chopped mango (or apricot)
1/3 cup superfine sugar (which may be purchased or made by grinding regular sugar in a spice grinder)
10 ounces fresh orange juice
10 ounces fresh lime juice
1 ounce triple sec
3 limes, thinly sliced
1/3 cup peach brandy or peach schnapps
1 to 2 bottles dry rosé (like Angoves Nine Vine or Barnard Griffin Sangiovese Rosé)
2 trays of ice cubes with a raspberry or rose petal in each (see page 44 for more ice art ideas), optional
1 to 2 cups soda water
Fresh lavender or mint (for garnishing)
Directions
1. Combine the chopped mango and sugar and let sit for 1 hour at room temperature.
2. Combine the macerated mango, orange juice, lime juice, triple sec, sliced limes, peach
brandy, and rosé in a large (preferably clear) pitcher. Stir to blend. Cover and refrigerate for 30 to 60 minutes (or up to 8 hours).
3. To serve, stir to mix. Fill glasses one-half full of ice cubes; add the juice mixture and soda water to taste. Stir. Garnish.
Serves 8
Recipe excerpted from The Backyard Bartender by Nicole Aloni. Published by Clarkson Potter. Copyright 2007 by Nicole Aloni. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!