Since living in California, going to the local farmer’s market every Saturday morning with my husband has become one of my favorite parts of the week. I’m incredibly thankful the market stays open year-round, but have to admit that I start getting a little tired of apples and oranges by the spring. So when summer comes, I find myself loading up on cherries, blueberries, peaches, strawberries and melons. On occasion, I admit, I go a little overboard.
That’s when it’s time for “farmer’s market drinks.” I always feel better about sitting outside and enjoying a drink when I know I’m at least getting some fruit. Below, I’ve included three of my favorites. Get creative and substitute with whatever fruit you have on hand.
Note: I used agave nectar for the drinks (available at Whole Foods), which is easy to mix and has a lower glycemic index than sugar. If you don’t use the nectar, substitute with superfine sugar or simple syrup.
“Cure for the blues” berry-basil limeade
Servings: 1 drink
1/3 c. blueberries
1 lime
1 lemon
1 tbsp. agave nectar
1 to 2 oz. vodka
1 large basil leaf
splash of club soda
Directions: Muddle the basil in the bottom of a glass along with the agave nectar. (If using sugar, add a splash of club soda as well.) Puree the blueberries. In a shaker, mix together the blueberry puree, lime juice, lemon juice and vodka. Fill the glass with ice, pour in the mixture and lightly stir. Top with a splash of club soda and garnish with a basil leaf. I like my drinks more tart than sweet, so feel free to add more sweetener to adjust for individual taste.
“Rose-colored glasses” sangria
Servings: 4 glasses
1 bottle of rose wine (I used the easy-to-find “Goats Do Roam” rose from South Africa, which retails for about $10 a bottle.)
2 oz. brandy
3 oz. agave nectar
1 white peach
1 yellow peach
1 orange
1 apple
Directions: Thinly slice the fruit. Mix together all ingredients, and let it set overnight in the refrigerator. It requires some planning, but take the time to let the flavors meld, the final product is well worth the wait. To serve, fill each wine glass and add one or two slices of each of the fruits. You should have plenty of fruit left over. For dessert or a weekend brunch, dice the remaining fruit, sprinkle with cinnamon and garnish with mint. Or for another round of drinks, add a bottle of sparkling wine to the remaining fruit.
“She’s a tart” bellini
Servings: 1 glass
2 oz. white peach puree
1 oz. grapefruit vodka
sparkling wine (Cristalino cava brut is a readily available, affordable sparkler perfect for making mixed drinks.)
1 tsp. agave nectar
Pour peach puree and agave nectar into bottom of flute. Add grapefruit vodka or unflavored vodka with 1/2 oz. of grapefruit juice. Fill rest of flute with sparkling wine and garnish with peach or grapefruit slice.
Until next month, drink well.
Jennifer Grzeskowiak is a California-based freelance writer who relishes few things more than drinking and learning about wine—and being able to call it “work.”
Steve Cooper is the co-founder and editor-in-chief of Hitched. You can follow him on Twitter at @hitchedmedia.
