Lychee Sangria

Summer is just around the corner and I attended the first bachelorette of the season last weekend. Wedding season is in full swing and the temperatures are finally warm.

I can't help but dream of the delicious fresh produce at Pike Place Market this past summer. The fruit tastes juicy and the drinks taste sweet.

So, this post is to you, Pacific Northwest and the plentiful produce you give us.

It would not be a Memorial Day barbecue without a delicious drink to pair with a fresh veggie dish. When on our honeymoon in Hawaii I had the most delicious lychee sangria at Plantation Gardens on Kauai at Poipu Beach. Since then, two years ago, I have been attempting to recreate it.

This recipe is as close as it gets. You can use canned lychee that you can pick up at most grocery stores but the fresh made a significant difference.

Happy hour cocktails with a view :-)

Like I said, the key was the delicious, fresh lychee from the local market. Lychee is actually quite low in phe and has a mild flavor most similar to starfruit. You can pick it up at local markets or Asian food stores. It is ripe when it has a little give if you squeeze it lightly. It is good to pick up a can of lychees in syrup so you may use a little of the syrup in the recipe. To peel, cut in with a knife or your fingernail right under the stem at the top the rest will peel up easily.

I modified the recipe, as I did not have any white wine on hand. The base was a light, pineapple cider from California. The cider did make it a little sweeter so I floated lime sparkling water on top when serving the drink.

It was refreshing and light in flavor, which was perfect for happy hour at the East Channel House.

Lychee Sangria:

1. In a large pitcher combine Sauvignon Blanc, St. Germain, drained lychees, 3/4 cup reserved lychee syrup and thinly sliced limes. Cover and let chill in the fridge for at least 2 hours to allow flavors to infuse. (Allowing sangria to chill overnight is best.)

2. Stir before serving. Serve chilled, with ice if desired. Garnish with fresh lychees.

Enjoy!