A busy mom’s guide to living life to the fullest glass
After a chilly spring break skiing with our kids, I’m in desperate need of some warm weather and drinks that go with it. T hese fresh recipes are exactly what I need.
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Sunday brunches will be just peachy with this perfect mix of fruity flavors.
1 ounce peach nectar (in a can, like Kern’s)
2 small scoops peach sorbet
Fresh peach slices, for garnish
Pour 1 ounce peach nectar into bottom of a champagne flute (use a spoon to pour the nectar into the bottom of the flute, not
on the sides). Spoon two small scoops of sorbet into the flute and slowly pour in the prosecco. Garnish with a slice of fresh peach.
After one sip, I imagined myself sitting on a patio as a spring breeze filled the air.
1 (750-milliliter) bottle red wine
1/2 cup freshly squeezed orange juice
1/4 cup orange liqueur, such as triple sec (optional)
1/4 cup sugar
1 small orange, thinly sliced
1 small lemon, thinly sliced
1 peach, pitted, peeled and diced
1 cup Italian lemon soda, chilled
In a large pitcher, combine wine, orange juice, liqueur and sugar; stir to dissolve sugar. Stir in fruits and refrigerate until chilled and the flavors have blended, 2 to 8 hours. Just before serving, gently stir in soda; serve sangria over ice.
When peaches aren’t in season, a ripe pear or an apple is a good substitute.
Photos: Heather Witherspoon