5:00 Fridays – Strawberry Sangria

I have a thing for sangria. My neighbor John mixes a mean sangria. He has no real recipe, yet the concoction tastes like Aphrodite’s nectar every single time. I first got a whiff of it sometime around July 2003, just a month before Bird was born. Some neighbors graciously hosted a baby shower for us, and considering I had gained 45 pounds (literally half my pre-baby body weight at the time), it was easy to just waddle next door for a celebration.

John provided the libations, and I was insanely envious. Sangria. It’s red lusciousness teasing me. I had a teensy taste and vowed to drink sangria every chance I got after the baby was born. Well, Bird is almost seven now, and I’ve enjoyed my share of sangria. I’m not tied to the traditional red wine variety so I branch out when the mood strikes.

Well, after Mac Daddy had been out of town for a week, the mood struck. Two bickering boys, a crazy Crayon chewing dog, homework, work, proposal writing, blog writing, researching, cleaning, trip planning, laundry folding, dinner cooking, lunch packing, bill paying…and so on. Go figure that a sangria mood set in.

On the eve of Mac Daddy’s return home, I was plum tired of cooking. I suppose I am officially unhiply old since I just used the word “plum” in a fashion not referring to the fruit. Anyway, Bird and Deal immediately struck up a chorus of Red Dragon! I talked the boys out of ordering in Chinese, though I promised Bird he could eat moo shu vegetables some time over the weekend. The heat of today, coupled with my extreme exhaustion, planted just one idea in my head. Cantina 18. Nevermind that we had been there just a week ago. Mama wanted a margarita.

And a mighty fine margarita I had.

But then I looked at the cocktail list again and noticed strawberry sangria. Damn. Had I not been driving, and truth be told, already eying the toothpicks to hold my eyelids open, I would have ordered one. Instead, the illustrious chef/owner Jason Smith gave me the recipe. He graciously emailed me the deets, and I assured him that this recipe will be a marvelous use of the strawberries we are picking this weekend.

Forget pie. Table the jam.

I’m making strawberry sangria!

Strawberry Sangria a la Cantina 18

1 cup sugar

1 cup water

4 quarts strawberries, hulled

1/2 vanilla bean

2 quarts inexpensive dry white wine (Oh, I have loads of that!)

1/4 750 ml bottle Absolut Vodka

1 cup brandy

Lemon Lime soda

Lime wedges

MAKE simple syrup (My regulars already know how to do this, but here’s are directions if you need a refresher): Heat water and sugar in a small saucepan over medium heat. Stir until sugar is dissolved. Remove from heat. Set aside to cool.

COMBINE simple syrup, strawberries and a vanilla bean in a large pot. Steep for about 10 minutes. Remove bean. Puree strawberries and syrup in batches in a food procecssor (Ninja Kitchen for me). Chill.

ADD wine, vodka and brandy. Mix well. Serve with a splash of lemon-lime soda and a wedge of lime.

Strawberry sangria will be the perfect kick off to summer this Memorial Weekend. Kick off those toe smushing shoes, grab a trashy magazine in the pedicure chair, and say ahhhhh.

Cheers. And thanks Cantina 18. I’ll be back next week for the Caribbean Sands Mojito.