Spring Sangria with Strawberries and Kiwi

This recipe was specially written for us by a guest recipe writer, Allison Lanzilotta Arevalo who is an awesome cook and who writes a really great food blog called Local Lemons. Thanks Allison!

 Yield: About 1 liter

Ingredients

1 bottle California Pinot Noir, Cabernet Sauvignon or Petit Verdot
1 1/2 cups of strawberries, sliced thin
2 kiwi, sliced thin
1/2 cup pear brandy
1/4 cup limoncello
1/4 cup organic cane sugar
1/4 cup water

Method

Bring water to a boil and add sugar and turn off heat. Stir until sugar is dissolved, and let cool to room temperature. In a medium-sized bowl, combine brandy, simple syrup and sliced fruit. Cover and let sit overnight in the refrigerator.

Take the fruit out of the refrigerator about 30 minutes before using. In a large bowl, mix fruit with wine and limoncello. Stir, and garnish with a strawberry.

Estimated Prep Time: 20 minutes
Estimated Cooking Time: 15 minutes
Estimated Refrigerator Time: Overnight

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