Sangria Saturday and Sunday Recipes

Thanks to all of you who visited the vineyard this past weekend. Here are the Sangria recipes you sampled.

Summer Rose Sangria - 1 Bottle of 4JG’s Monmouth Blush, 1/2 cup pomegranate juice, 1/3 cup freshly squeezed lemon juice, 1/4 cup superfine sugar, 3 tbls Grand Marnier, 1 tbls Cognac or brandy, 1/2 cup fresh raspberries, 1/2 cup fresh strawberries, hulled and quartered 2 red plums, pitted and sliced. Combine Monmouth Blush with pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water and 1 cup of ice in a large glass pitcher. Stir in the fruit, cover and refrigerate at least two hours but preferably overnight. Pour the sangria over ice and spoon some of the macerated fruit into each glass. Serve ice cold

Blushing Sangria - 1 Bottle of 4JG’s Monmouth Blush, 1/4 cup brandy, 1/4 cup triple sec, 1 cup orange juice, 1/4 cup simple syrup, or more to taste, orange slices, lemon slices, lime slices, apple slices and blackberries. Combine all the ingredients in a large glass pitcher and refrigerate at least eight hours but preferably overnight. If you don’t serve immediately, strain the fruit and add fresh fruit when serving!