Lets be honest, momma likes to have a drink every now and then. A beer after a day on the beach. A cocktail with dinner. A
just because celebratory glass of champagne. All good things in my book. It’s taken me a while to appreciate wine though. I didn’t understand all the hubbub over wine until I entered my thirties. Maybe it’s my taste buds maturing? Who knows. Even still, I can’t drink a dry wine. Give me a sweet moscato though and I’m in heaven. Mix that moscato with fruit and schnapps, and well, I’ll call that breakfast. Just kidding. Maybe. 😉
I had the most amazing peach sangria on Mother’s Day this year at a Greek restaurant that’s been in business since the 1970’s, Hellas Restaurant and Bakery, located on the Sponge Docks in Tarpon Springs, Florida. If you’re ever in the area, stop here for an authentic Greek dining experience. Absolutely delicious. While there, be sure to browse the shops and learn a few things about the strong Greek community and the harvesting of sea sponges. You can even embark on sightseeing tours, where you can get the opportunity to look for dolphins, watch sponge diving exhibitions, see the historic lighthouse, explore natural estuaries, and some boats even beach on an island where you can look for shells. It’s a great place to just stroll around and explore.
Since dining at Hellas I’ve had a slight obsession with Greek food and recreating some of my favorites. Some recipes were definite misses, and some were big hits! This Peach-Mango-Pineapple Sangria is one of the hits. Sweet and fruity, it’s a great, refreshing drink to serve anytime of the day or night.
Another thing I love about sangria is that you can add almost any fruit to it. All is fair in fruit and sangria. Except bananas. That would probably be really gross. Save those for smoothies. Have some lemon or lime slices leftover? Toss those in. An abundance of berries? Throw those in too. Why not? It will only enhance the flavor. Plus you can convince yourself that it’s healthier because you’re getting extra servings of fruit, right? Maybe not, but who cares.
1.75L bottle Barefoot Moscato (or your favorite white wine)
2/3 cup peach schnapps
1/4 cup sugar
16 oz can chunk pineapple in it’s own juice
1 mango, cut into cubes (or frozen chunks)
Optional: Other fruit. I used peach, blueberries, and strawberries.
In large pitcher combine wine, schnapps, and sugar. Stir until sugar is dissolved.
Add fruit and the juice from the pineapple can.
Chill. For best results, refrigerate for at least 8 hours. Overnight is better.