This spring Sip Watch Tweet with strawberry fennel white wine sangria:
I can’t believe it’s another season already! Spring is my favorite time of year. The weather is not too hot, not too cold. Sure, my favorite fruits are in season in the summer. And sure, the best new shows and returning favorites usually come in the fall. But there’s something about spring that makes me happy. Perhaps it’s simply because summer is next and we’ve a long way to go before winter again. Ok, enough of my seasonal pontification. You go to my twitter feed to hear my opinions, you come here to get my sangria recipes.
You know how I feel about using fresh fruit in season for sangria. It is crucial for any sangria. This spring I knew I wanted to use fennel but didn’t know what other fruit I wanted to blend it with. I was attempting to do something with rhubarb but it was so time consuming I couldn’t put you through that. You want to spend your free time enjoying the weather not prepping rhubarb. I chose strawberries because they’re both in season and blend perfectly with fennel. If you’re not familiar with fennel, it’s has a mild licorice taste. If you don’t like the taste of licorice you can make this recipe without it by doubling up on the strawberries.
Strawberry Fennel White Sangria
1 bottle of Sauvignon Blanc
1 cup Pisco Portón
1 carton of strawberries (about a pint🍓sliced)
1 bulb of fennel
1 lemon (juiced)
1 lime (juiced)
4 sprigs of mint
1/2 cup agave nectar
Cut the fennel bulb into quarters and layer on the bottom of a large pitcher. Add the Pisco, agave and lemon/lime juices. Place in refrigerator at least 2 hours (but its best overnight). Remove fennel bulb quarters and stir in cored and sliced strawberries, mint and wine. Taste for sweetness, if more is desired add up to 1/4 cup more agave nectar. Best served with ice. Sangria can last in your refrigerator up to a week.
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