Page 72 of Sex On A Plate

JESSICA’S BAYHOUSE SANGRIA

DIFFICULTY: On a scale of 1-10, it’s a 3, but only because you’ve got to cut fruit up into chunks.

TIME: Fractionally longer than most, but it’s worth it.

What you’ll need from the cupboard: A large glass pitcher. A large spoon.

What you’ll need from the pantry: A chilled bottle or Pinot Noir. 4 ounces of E&J VSOP Brandy. An orange. A cup of various fresh fruit, chopped (apples, pears, pineapple, and or strawberries. Sliced grapes. Peaches. Whatever you’ve got). A lemon. Maple syrup.

* * *

Slice the lemon into slices.

Toss it in the pitcher.

Cut up the fruit. Make the pieces the size of your husband’s thumb, from the knuckle to the tip.

Toss the fruit in the pitcher.

Cut the orange in half.

Squeeze half of it into the pitcher and slice the other half into thin slices. Throw it all in the pitcher.

Pour the brandy over this mixture.

Add the wine.

Stir.

Add a tablespoon of maple syrup.

Yes, you read right.

Maple syrup.

Stir.

Refrigerate for an hour before serving.

The longer this mixture sits, the better it is (within reason).

It can be enjoyed immediately.

This is our rendition of the sangria that Jessica loves to get from the head bartender at the Bayhouse restaurant.

If she’s working, it’s spot-on.

If she’s not, Jess won’t drink it.

Have a warm summer day, a desire to relax, and pour yourself a glass.

Enjoy.