Okay, okay, summer doesn’t technically end until September 23rd, buuut it seems like the majority of the country is back to school, people are already talking sweater weather, sweater weather, sweater weather, and according to my friends in New York, fall just suddenly set in over the weekend.
I’m not quite ready to let go of the summertime feelzzz, even though fall is one of my favorite times of year. So, how about we relish this delicious in-between time that has us enjoying longer days, cooler nights, and…refreshing cocktails?
The perfect transitional cocktail from summer to fall will always be a sangria.
You can start using red wine again, but also take advantage of the end of summer berries and mint that are still fresh. I love using steeped tea as an ingredient in sangria for an interesting depth of flavor. As a resident recipe creator for Argentine Yerba Mate, y’all know by now, I’m bound to work Argentine Yerba Mate into the recipe!
Argentine Yerba Mate works beautifully in a red wine sangria. It can play with the earthiness in a red wine while balancing out the sweetness in the overall drink. Argentine Yerba Mate actually has the same kind of tannins that occur in red wine that are responsible for the powerful antioxidants that occur. It’s an easy-to-make flavor AND energy boost! Its many added health benefits like vitamin C, zinc, and potassium are just a bonus.
For this recipe, I just steeped 6 cups of Argentine Yerba Mate tea and added it to the rest of the ingredients. You can sweeten it slightly, but then you won’t need to add the simple syrup. I like to add most of the fruit to the mix that will sit for 24 hours, so it can soak up all of that boozy flavor. Hold off on the mint until you serve, however, so as to keep it fresh as possible.
Here’s to soaking in the very last drops of summer with a zippy sangria in hand!
End of Summer Sangria
2 bottles red wine
6 cups cooled Argentine Yerba Mate tea
1 cup orange liqueur
1 cup lemon juice
1/2 cup simple syrup
6 strawberries, sliced
1 orange, cut into wheels
1/2 cup blueberries
1 bunch of fresh mint
Mix all ingredients together and refrigerate for at least 24 hours before serving. When serving over ice, top with extra fruit and fresh mint.
This post was sponsored by National Institute for Argentine Yerba Mate