cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream

BREAKFAST BANANA SPLIT

KIM CRAWFORD SAUVIGNON BLANC, GRAND MARNIER, PEACH, STRAWBERRY, SPARKLING WINE

Peel (if desired) and thinly slice the peaches to yield about 2 cups. Hull and halve the strawberries. Place the sliced peaches and strawberries in a large pitcher. Add the thin orange and lemon slices if using.

Slice and macerate

Pour the 60 ml simple syrup over the fruit. Lightly bruise half of the mint leaves between your palms to release aroma and add them to the pitcher. Gently toss the fruit, syrup, and mint so the fruit is coated.

Add sweetener and mint

Let the fruit macerate in the syrup for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator) so the fruit releases juices and absorbs sweetness.

Pour the entire 750 ml bottle of Sauvignon Blanc into the pitcher over the macerated fruit and gently stir to combine with the fruit and syrup.

Add 60 ml Grand Marnier to the pitcher and stir. Taste and adjust sweetness—if you prefer sweeter, add up to 15–30 ml more simple syrup or agave.

Cover the pitcher and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Do not add sparkling wine yet; adding it too early will flatten the bubbles.

When ready to serve, pour in the 375 ml sparkling wine gently and stir once to combine. Add the remaining mint leaves for freshness (reserve a few for garnish).

Fill 6 glasses with about 1/2 cup ice each (adjust as desired). Spoon some fruit into each glass, then pour the sangria over the ice, dividing evenly.

Garnish each glass with a mint sprig and an orange slice. Serve immediately so the sparkling wine stays fizzy.

Leftovers: Keep refrigerated without additional ice. Consume within 24–48 hours; add fresh sparkling wine just before serving to restore bubbles.

Kim Crawford Sauvignon Blanc (or similar dry Sauvignon Blanc)

Sparkling wine (Prosecco or Brut)

Grand Marnier (orange liqueur)

Ripe peaches, peeled and sliced (about 1/4-inch thick)

Strawberries, hulled and halved

Fresh orange, thinly sliced (optional garnish + a little juice)

Fresh lemon, thinly sliced (optional)

Simple syrup (1:1 sugar to water) or agave syrup

Fresh mint leaves

Ice (for serving)

SUMMER SANGRIA

Make SUMMER SANGRIA Recipe in just 2h . KIM CRAWFORD SAUVIGNON BLANC, GRAND MARNIER, PEACH, STRAWBERRY, SPARKLING WINE

SUMMER SANGRIA

Descriptors

Tasting Notes

Food Pairings

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