KITCHEN SINK SANGRIA

I was at the beach last week.  My friend arrived, toting a lambrusco he had found in New York and was all excited to try.  And while I rolled my eyes at visions of a syrupy, sugary, sweet Riunite type beverage, my friend assured me that this was no ordinary lambrusco, but instead was a dry, subtle sparkling red wine.  And he wasn’t alone in his enthusiasm.   Eric Asimov has written two pieces in the New York Times elevating the sparkly red stuff.  So I wrinkled my nose and took a sip.  It wasn’t bad. But as an ode to the lambrusco of my youth, I decided that this venerable version could still serve as a great base for some Sangria on the beach.

Kitchen Sink Sangria

• 1 bottle lambrusco
• 1 cup rum (or more to taste)
• 1 cup orange juice
• 2 lemons
• 2 limes
• Fruit— apricots, strawberries, etc.

Pour the lambrusco into a pitcher.  Add the orange juice, rum.  Squeeze lemons and limes into the pitcher (straining out the seeds).   Cut the lemons and limes into small segments.  Drop them in.  Cut apricots into cubes and add to pitcher. De-stem strawberries, slice, and add in.  Stir and chill for one hour. Enjoy!

-LMB

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