Sangria

Wine columnist Roger Morris weighs in today about using sparkling wine and wine in summer cocktails.

Sangria is always a refreshing winner. (I had a very delightful glass last night at a friend's house.)

Here's a patriotic recipe for your Fourth of July BBQ:

To make simple syrup (the sweetener used in many sangria recipes), combine 1 cup water with 1 cup sugar in a small saucepan, then heat until the sugar is dissolved. Cool completely before using.

RED, WHITE AND BLUE SANGRIA

Recipe from Kim Haasarud's "101 Sangrias and Pitcher Drinks," (Wiley, 2008)
Start to finish: 15 minutes (plus at least 4 hours chilling)
Servings: About 7

1 bottle dry white wine
1/2 cup triple sec
1/4 cup citrus- or berry-flavored vodka
1/4 cup fresh lemon juice
1/4 cup simple syrup
3/4 cup blueberries
3/4 cup hulled and sliced strawberries
3/4 cup raspberries
1/2 cup pineapple chunks
Combine all ingredients in a large glass punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve over ice.