We have had some beautiful spring weather, and so decided to have one of our favorite cookout menus on Saturday. Marinated flank steak, with grilled vegetables and grilled pineapple. Oh, and the pre-dinner snacks and beverage were not bad either!
I’ve written before about our favorite Summer Sangria, but without the seasonal summer fruit, I decided to try something new. I found some Meyer lemons in the produce aisle on Saturday morning at Publix. I rarely see them in the regular grocery store, so snagged them immediately. The Meyer lemons inspired me to try a tropical sangria, so I also went for tangerines, limes and pineapple. Very refreshing…like the tropics in a glass…and now dubbed Tropical Spring Sangria!
Meyer lemons are a hybrid-cross between a regular lemon and an orange. The taste is a little less sour, with a definite lemony-orange flavor. Here’s a close shot to show a comparison. The Meyer lemon is on the right. It is smaller and slightly rounder than the regular lemon, with thinner skin. Both the inside and outside are slightly orange compared to the regular yellow lemon. Bluwaterguy was snacking on the fruit in his glass, and popped what he thought was an orange wedge in his mouth. Then said, “Wow, that’s a tart orange!” So, if you try this sangria you may want to warn your friends about the “orange lemons” before they have a mouth puckering surprise!
Tropical Spring Sangria
Chill all ingredients – liquids and fruits
1 bottle pinot grigio or sauvignon blanc
3 oz Cointreau (or other orange liqueur)
1 liter lemon or lime sparkling water
and simple syrup to taste (equal parts water and dissolved sugar)
1 tangerine sliced to 1/2 rounds
1 lime sliced to 1/2 rounds
1 lemon sliced to 1/4 round wedges
(meyer lemons if you can find them!)
3/4 cup medium diced fresh pineapple
Add the fruit to a pitcher large enough to hold all the liquids. Pour the wine & orange liqueur over the sliced/diced fruit and refrigerate four to six hours to allow the flavors to blend. When ready to serve, add the sparkling water and simple syrup to taste and serve. In a pinch you can pour over some ice – or even skip the refrigerating step if the ingredients are all chilled – and it will still be refreshing, but the best flavor comes from allowing time for the wine and fruit to really blend. It’s the tropics in a glass. Enjoy!