It's snowing outside. 10:17am. Snow is falling outside and I'm sitting in side, drinking sangria.
Sangria is perfectly acceptable for breakfast on a winter day.
Most especially, this sangria.
Somewhere near the edge of January, the grey dreariness of wintertime hits. Last year, it lasted for weeks. Sometime mid-March, on a particularly dreary day, Hukee and I promised that we'd remember just how meh the cold and slush and lack of sunshine can be. And we'd do more to boost Vitamin D levels, to boost the happys until summertime returns.
I don't think Hukee had sangria in mind when we conjured this plan last year. I'm certain he was thinking of bitter cold bikes rides, rugged up in layers of lycra. Or long, frozen skis through the tundra of Park City.
But sangria is so much easier.
Plus, you can sip it for breakfast.
And so, sangria.
I hit the tropical fruits section of our local grocer--don't you always wish you were the type of person who had good reason to buy all of those feisty tropical fruits?
Sliced up Meyer lemons, bright pink Cara Cara oranges, pretty baby pineapple, starfruit and kiwano. Layered them all into my CB2 drink dispenser (the one you see in these photos here is no longer for sale, but this one is pretty adorable.)
Since I'm not a fan of syrupy white wines (I'm looking at you: Chardonnay), I selected two bright wines. One crisp and sparkling. The other, Gewürztraminer--a white wine I discovered while watching the Somm documentary, which they mentioned as a pairing for sausages and other salty pub foods. And yes. Just yes. That wine is lovely.
So, into the bev dis (that's coolhand for beverage dispenser) it all went, and off for a few hours of chilling in the fridge.
And now, here I sit. Sipping this gloriously glory for breakfast. It's like a slightly sweet, citrus and sunshine-infused sparky spritzer. A little like a mimosa. A lot like the perfect remedy for wintertime blahs.
Happy happy happy.
Sparkling Sunshine Sangria
18 servings | 10 min prep | 6-8 hours refrigeration
- 1 kiwano (aka horned melon)
- 2-3 starfruit, sliced
- 2 mini pineapple, sliced into rings
- 3 Meyer lemons, sliced
- 2 Cara Cara oranges, sliced
- 2 bottles Gewürztraminer
- 3-4 bottles Barefoot Crisp White Spritzer
Arrange sliced fruit in the bottom of a 1.5-3 gallon punch dispenser. Pour wine slowly on top. Chill for 6-8 hours to before serving.