food
CELEBRATE EVERY DAY
Pam
It S tllllC
to pull the outdoor furniture from winter storage
and invite a few friends over to enjoy the longer summer days
with a celebratory pitcher of sangria.
Sunset Sangria is not your typical fruit-salad-in-a-glass, but
a visually intriguing drink with ruby-red wine floating atop
pale green limeade. The two-tone effect is easy to produce—all
it requires is a light touch as you gently pour the wine on top of
the limeade in the glass.
No need for assertive pricey wine here. Inexpensive bottles
of Pinot Noir, Syrah, Beaujolais, and Rioja blend beautifully
with the citrusy lime.
The only additions to your casual get-together: a basket of
crisp tortilla chips and a bowl of fresh or jarred salsa
brightened up with lime juice and cilantro.
SUNSET SANGRIA
PREP:
25
MIN. CHILL:
2
HR.
2
tsp. finely shredded lime peel
1
cup lime juice
3/4
cup sugar
Ice
1
750-ml. bottle Pinot Noiror
Syrah, chilled
1
nectarine, pitted and sliced
1.
In a 1-q u a rt glass m e a su rin g cup
co m b in e lim e peel, lim e ju ic e , and su g ar;
add w ater to equal 4 cu p s. S tir to d isso lve
sugar. C o ve r and refrig erate at le ast
2 hours.
2.
T o serve, p la c e ic e in s ix 16 -o u n ce
glasses. A d d
2/ 3
cup
o f the lim e ju ic e
m ix tu re to each glass. P o u rin g a lo n g sid e
o f glass, slo w ly add
V
2
cu p w in e . T h re a d
n e cta rin e s lic e s on skew ers and add to
glasses,
s e r v e s 6.
EACH SERVING
220 cal, Ogfat, 0 mgchol, 2 mg
sodium, 34gcarbo,lgfiber,lgpm . Daily Values:
2% vit. A , 24% vit. C, 1% calcium, 1% iron.
Pam Anderson, w inner o f a Julia Child
Award, is the author o f several cookbooks.
Look fo r her m ost recent book,
T h e Perfect
Recipe for Lo sin g W eight & E atin g Great,
(nù
________PA M 'S T IP S
_______
Peak season for nectarines, a
firm relative of peaches, is late
June through August. Look for
firm,fragrant ripe fruit,golden
yellow with blushes of red, that
gives to light pressure; avoid
hard or green nectarines. Let
slightly unripef ruit ripen at room
temperature for a couple of days.
Refrigerate ripe fruit up to 5 days.
RECIPES
I 9 6 JUNE2008 BETTER HOMES AND GARDENS
PHOTOS: (PORTRAIT) MAURA MCEVOY; (SANGRIA) ANDY LYONS, FOODSTYLING: JILLLUST
