Guys – it’s coming. Summer is almost here in the Northeast! (Friends in the South, just keep your mouths shut and your Instagrams beach-free for a couple more weeks, ok?) Outdoor get-together season is just around the corner, and for me, nothing is better than a sweet glass of sangria on a warm afternoon.
It’s funny – as a 29 year old who spends most of her day surrounded by classmates in their early 20’s, I hear a lot about weekday afternoon drinking and Senior Spring stories that refer to 2017. Even though my Senior spring was in 2011, I still have such fond memories of all 4 years at Brown spending every afternoon on the Main Green and Lincoln Field with my friends.
Some of my favorite afternoons were spent grilling out with our larger group of friends, playing Beerbee and Cornhole, drinking Sangria out of a huge bucket on the lawn. Every time I drink Sangria I think of these carefree times and smile.
This Sangria recipe stayed with me through college and even into my early years in New York City to rooftop parties and to Sheep’s Meadow in Central Park. Now, I’m passing it on to you! It’s been honed and perfected throughout the years, and requires only as much effort as you want to put into cutting up fruit. I recommend oranges, apples, pears, and watermelon – and you can grill some of those pears too for a healthy snack!