rave: e-night

first, thanks to top hostess Amy for a fab dinner for e-night. there's nothing like a night of good bonding with great gals, food, drink and dessert! i brought the libations for the evening and decided to try making sangria. found a great recipe on epicurious for a peach sangria and it was a hit! it may even become a signature drink for e-nights! here's the low down...

White Peach Sangria2 firm-ripe white peaches, cut into thin wedges
1/2 cup peach schnapps
1/3 cup superfine granulated sugar3
cups chilled rosé wine (750-ml bottle)
2 cups chilled sparkling water
Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
Stir in wine, sparkling water, and some ice.

sooo easy and great for a hot summer night (or day!). i know i'll make this over and over again!

I also found a couple other recipes i will try another time...they were more time consuming and used more ingrediants that i didn't have at home. i will have to try it some other time.

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
3/4 cup sugar
1/4 cup fresh lemon juice
2 cans peach nectar (23 fl oz total)
1 (750-ml) bottle chilled dry white wine
1 large peach (peeled if desired), diced
Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.

1 750-ml bottle dry white wine
1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
1 1/2 cups sliced strawberries
1 cup peach liqueur
3 peaches, each cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon, cut crosswise into 6 slices
1/4 cup strawberry syrup (optional)
3 to 4 cups ice cubes
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice. Shopping tip: Strawberry syrup can be found near the maple syrup at some supermarkets and specialty foods stores.

this last one is def more on the wild side....but sounds interesting...i'll let you know how it taste after i make it!

1 large (1-lb) seedless cucumber (usually plastic-wrapped)
2 cups water
2/3 cup sugar
1 tablespoon finely grated peeled fresh ginger
2 tablespoons fresh lemon juice, or to taste
1 (720-ml) bottle chilled dry sake
2 tablespoons finely chopped crystallized ginger (optional)
Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise. Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

enjoy! hopefully this will help make the extremely hot summer more bearable!


ettennel said...

just found your blog (not sure if it was meant to be found, but oh well!) fun! i'll be visiting much more now.

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