By Kathy Casey
This sangria recipe is perfect for the Summer. It is light and refreshing and is a perfect accompaniment for sushi. Pick a sake that is medium dry and load the sangria with seasonal fruit!
1 750 ml bottle of sake
6 Tbsp. of local honey
2 inch piece of fresh ginger, peeled and thinly sliced
1 stalk fresh lemongrass, halved lengthwise and cut into 3 - 4 inch pieces
1/2 of a lemon, thinly sliced
1 small tangerine, thinly sliced
1 large plum or apricot, pitted and cut into thin wedges
In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit.
Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving.
Serve over ice, and include some of the fruit in each serving.