When I think of summertime, I think of sangria. It just goes perfectly with warm nights and friendly faces. The “wine punch” is commonplace at barbecues and campfire get-togethers, and it’s a great drink to make for large groups of friends. Our Honey Sangria has an extra sweet touch thanks to the Eastern Shore Honey instead of cane sugar. In any recipe, we like to replace processed sugar with honey as a sweetener from nature, even in baking.
Sangria is a great drink to make a few hours ahead of time so that the flavors of the fruit have time to blend with the wine. Speaking of fruit, summer is prime time for nature’s candy-use whatever kinds you like! Berries and peaches would be great for a red wine sangria, and melon would pair perfectly with white wines. Try and use organic and local produce whenever possible to avoid contamination from pesticides. Some fruits are almost impossible to get completely clean, and you definitely don’t want chemicals in your drinks!
Adapting our Honey Sangria
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef to come out and play and change up this recipe. Here are some ideas:
- Add your favorite diced seasonal fruits
- Add a small handful of pineapple sage leaves to the mix
- Use a dry white or rose wine instead of red
- Add edible flowers to beautify the presentation
Use your favorite Eastern Shore honey! We recommend lighter honey for a milder flavor such as spring. Or you can play with the various seasonal fruits you added and mix in either blueberry, blackberry or orange blossom honey. Remember, our honey is not artificially flavored, the flavor is all about the surrounding flowers that the bees pollinate.
If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!
- 751 ml bottle dry red wine
- 1/2 c orange juice
- 1/3 c triple sec
- 1/4 c bourbon
- 1/2 apple cored, skin on, chopped into small pieces
- 1/2 orange rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3 whole limes juice
- 3 tbsp. Waxing Kara Honey thinned in warm water for easy mixing
- 1 c ice
- Add apples, oranges and honey to a large pitcher and muddle with a muddler or wooden spoon.
- Add orange and lime juice and bourbon and triple sec and muddle again to combine.
- Add red wine and stir, taste and adjust as preferred.
- Add ice and stir once more to chill. Garnish with orange segments or fruit of your choice.
- Store covered in the refrigerator for up to 48 hours, though best when fresh.