It would have been greatly appreciated if you showed up a bit sooner, but understandably, a schedule is a schedule. In honor Seafair, I thought this would an appropriate post as all my fellow Seattleites prepare for an entire weekend full of {drunken} festivities. For the rest of us, what better way to kick off the weekend then with a refreshing pitcher of Sangria. Cheers!

Sangria recipe adapted from Bobby Flay

Ingredients

2 bottle of dry red wine

1 cup brandy

1/2 cup triple sec

1 cup orange juice

1 cup pomegranate juice

1/2 cup simple syrup (equal parts sugar & water, heated until sugar dissolves & cooled)

1 orange, sliced

1 apple, sliced (fuji or honeycrisp)

1 cup blackberries (or blueberries/strawberries/raspberries)

Pomegranate seeds

Directions

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. Enjoy with family or friends!

Note: for the best results, it’s recommend that the Sangria sits in the fridge for at least 24 hours. If time doesn’t allow, it can still be served after a few hours of “marinating”.

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