Spontaneous sangria - recipe

Sunset, Dec, 1994 by Betsy Reynolds Bateson

Last-minute addition brightens a family brunch

Last year, I hosted my first Christmas brunch for the whole family, with ages ranging from 1, our daughter Amanda, to 84, my grandfather. As a working mom, I had to squeeze menu planning and shopping into lunch breaks, and on one whirl through the market I picked up some red fruit juices, thinking their cheerful color might fit in someplace.

Christmas Eve, my sister called to ask what she could bring. I announced we needed bubbles, and so she arrived with sparkling wine, apple juice, and mineral water. As she set them beside my red juices and a basketful of limes on the counter, an idea clicked--and I rushed to make a fresh lime syrup.

Christmas morning, Rosy Sparkling Sangria was born. It was an instant hit. After I demonstrated how to make the first glass, the family leapt in with their own modifications. The little ones and adults all loved the red-tinted, tart-sweet, fizzy nonalcoholic versions, and adults also enjoyed the rosy light wine refreshment. With departing farewells came requests to "do that drink again next year," and I realized a tradition had just been born in our own home.

Rosy Sparkling Sangria

Fresh lime syrup (recipe follows)

About 1 quart chilled red fruit juice, Pinot Noir grape juice, or juice blend of cranberries, raspberries, or cherries

About 1 bottle (750 ml.) chilled sparkling wine or champagne

About 1 quart chilled sparkling mineral water or apple juice

For each serving, pour into a 6- or 8-ounce glass 1 to 3 tablespoons fresh lime syrup and about 1/4 cup fruit juice. Fill with sparkling wine or mineral water. Makes 12 to 14 servings.

Per serving with sparkling wine: 108 cal. (0 percent from fat); 0.1 g protein; 0 g fat; 19 g carbo.; 0 mg sodium; 0 mg chol.

Fresh lime syrup. In a 2- to 3-quart pan, combine 1 cup sugar and 1 cup water. Boil over high heat until reduced to 1 cup; let cool.

Add 1 cup freshly squeezed lime juice (takes 10 to 12 limes) to the cool syrup. Cover and chill until cold, about 1 hour or up to 2 days. Makes 2 cups.