Recipe: This sangria goes down easy on a hot day - OCRegister

The formula for making sangria varies. Some interpretations, often dubbed “traditional,” use dark red wine, brandy, and fresh fruit. In Vanessa Seder’s new book, “Eat Cool: Good Food for Hot Days” (Rizzoli, $39.95), sangria sips on the lighter side, with a foundation of rosé and summer fruits, as well as white grape juice.

The author incorporates a plum, a peach, and a pear, but gives readers full license to vary the fruit depending on personal preference or availability. As with all sangria, the longer the fruit sits in the concoction, the more flavor that develops. Make it ahead at least two hours or let it chill overnight in the refrigerator.

The recipe calls for a couple of additions that may conjure up visions of dusty booze bottles hanging around unused. Think again. For leftover peach liqueur, it is delicious judiciously added to a Champagne cocktail or a flute of chilled Prosecco. It also calls for pear vodka; leftover pear vodka is a welcome addition to a wide variety of cocktails. I like to use it in a tinkered-with Cosmopolitan.

Peach Plum Pear Sangria

Yield: 8 servings

INGREDIENTS

2 tablespoons sugar

2 ounces Japanese plum wine; see cook’s notes

2 ounces pear vodka

2 ounces peach liqueur

1 cup white grape juice

1 peach, yellow-fleshed preferred, pitted, thinly sliced, plus more for garnish

1 plum, pitted and thinly sliced, plus more for garnish

1 pear, Anjou preferred, pitted and thinly sliced, plus more for garnish

2 sprigs fresh thyme, plus more for garnish

1 (750-ml) bottle rosé

For serving: ice cubes

Cook’s notes: Japanese plum wine is available at many wine shops and some supermarkets. I have made this recipe without it, adding an 2 more teaspoons of granulated sugar, and although it is different, it is still delicious.

PROCEDURE

1. In a small bowl, stir sugar, plum wine, pear vodka, peach liqueur and white grape juice until sugar dissolves.

2. In a large pitcher or bowl, add fruit and thyme. Add liqueur mixture and rosé; stir gently to combine. Refrigerate for at least 2 hours, overnight, or even up to 2 days.

3. Serve over ice garnished with sliced peaches, plums, pears and sprigs of thyme.

Source: “Eat Cool: Good Food for Hot Days” by Vanessa Seder (Rizzoli, $39.95)

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