I sort of invited myself to a Fourth of July barbecue. One of my coworkers expressed interest in doing something, so at a group lunch I blurted out, “you should have people over. I’ll bring Sangria!” Graciously, he offered to host a small get-together.

Here I should mention that i’ve never had sangria, and I have no idea how to make it. At the time, it seemed like a festive beverage suggestion- the sort of thing i’d consider making for a party, even if I wouldn’t drink it myself.

I first heard of sangria was when I was getting ready for a trip to Sevilla. Most of the websites and books I read said something like: “Sangria is a tourist beverage. Avoid all restaurants that blatantly advertise sangria or paella.” I opted instead to drink Tinto de Verano, a popular summer beverage that in my experience has been 1 part box wine, 1 part Fanta.

Like Tinto de Verano, sangria can be deceptively potent, especially when it’s full of cold, ripe fruit. I picked this recipe because I had some great Chilton County peaches on hand, as well as several bottles of POM Wonderful juice. To help keep things cold, I froze the pitcher and the fruit slices ahead of time. I’m glad I made it- everyone liked it, and there was just enough to go around.
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