Mary Kay Andrews’ Sand Bar Sangria Recipe
Way back when I was in college kid, sangria was new and exotic—like fondue. And crépes. Admittedly, I liked sangria better than either of those ‘70s throwbacks. I prefer it made with my favorite summer sipper, rosé. You can add whatever fruit you like or have on hand. For the fizzy part—you gotta have fizz—I like those flavored sparkling waters, like LaCroix, but you could also double down and use a sparlking wine like prosecco. Be sure to serve it in a clear glass pitcher or decanter, so all can behold the pretty pinkness of your Sandbar Sangria.
Sand Bar Sangria Ingredients:
- 2 (750-ml) bottles
- dry rosé wine, chilled
- 1 qt. strawberries, hulled and cut in half
- 2 peaches, peeled and sliced
- 1 pt. blueberries
- 1 liter sparkling water, flavored seltzer, or sparkling wine
- Place rosé, strawberries, peaches, blueberries in a bowl and mix well. Cover and refrigerate for 1 hour. Stir in sparkling water before serving.
Recipe courtesy of the Beach House Cookbook by Mary Kay Andrews
The following information source is https://en.wikipedia.org/wiki/Mary_Kay_Andrews.
Mary Kay Andrews is the pen name of American writer Kathy Hogan Trocheck, who has authored a number of best-selling books under the Andrews pen name since 2002. Trochek graduated from the University of Georgia with a journalism degree in 1976. She published ten mystery novels under her own name between 1992 and 2000, and switched to the Andrews pen name in 2002 to author Savannah Blues, which marked a change in her style to more Southern-flavored themes. Her pen name is inspired by the names of her children, Mary Kathleen and Andrew Trocheck.