Aperol, a bittersweet, orangy Italian liqueur similar to Campari, helps balance the sweetness of the strawberries, cantaloupe, and honey in this deep-red sangria, which was created by Kathy Casey of Kathy Casey Liquid Kitchen in Seattle. You can find Aperol at most liquor stores. Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda.
serves about 6 to 8
yields about 6 cups
1 750-ml bottle dry red wine, such as Chianti
2 fl. oz. (1/4 cup) Aperol
1 fl. oz. (2 Tbs.) Cointreau or other orange liqueur
1/4 cup honey
1 cup thinly sliced, hulled strawberries (about 8 medium berries)
1 cup small-diced, peeled, seeded cantaloupe (from 1/4 medium)
1 small lemon, thinly sliced crosswise and seeded
Freshly grated nutmeg, for garnish
In a 2-1/2- to 3-quart pitcher, stir the wine, Aperol, Cointreau, and honey until well mixed. Add the strawberries and cantaloupe. Using a potato masher or large spoon, lightly crush the fruit to release some of its juice. Add the lemon slices and then refrigerate for at least 2 hours and up to 24 hours.
Serve over ice, garnished with the fruit and a sprinkle of nutmeg.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
, pp. 41
May 3, 2012