Red, ripe and juicy, these cherry bombs are ready to be toasted in this Roasted Cherry Sangria recipe sponsored by my friends at Harry & David.
I’ve been known to enjoy a nice, cold refreshment on a warm summer’s eve. Maybe once, probably twice. Okay, like, definitely more than that.
Back in the day I was a red wine kinda gal. Once I’d graduated from wine coolers, aka college, I discovered my happy spot when I was with friends or family with a freshly opened bottle on the table and glass of red in my hand.
As I’ve gotten older my tastes have changed, thanks mainly to the increased rate of heartburn I somehow have contracted with red wine consumption, and thus I’ve switched over from reds to whites, with a steady lean toward unoaked chardonnays or a fruity and bubblicious Prosecco.
While I certainly love a great sauvingnon blanc in summer—light, fresh and a little more like the wine version of a summertime gin and tonic—it’s not really the type of drink that calls out, “Hey, it’s time to sit by the pool and drink like we eat in the heat.” As in fresh, cold and happily.
That’s what this Roasted Cherry Sangria is for. To make me happy.