Food

Food Friday: Roasted Cherry Basil Sangria


After sharing my love of Jacob’s Creek Moscato last week, I received SOOO MANY requests for a sangria post using this delicious, refreshing wine…so here you are, just in time to celebrate the 4th of July!!! I am OBSESSED with cherries, so when they’re in season, I use them in anything I possibly can!!!! This sangria was no different…SOO SIMPLE to make and so so refreshing and delicious!

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Ingredients

2 cups cherries, pitted, stems removed (BC Tree Fruits cherries are THE BEST!)
Fresh basil (from the garden, if possible!!)
Ice cubes
3/4 bottle of Jacob’s Creek Moscato
1 bottle of Santa Cruz Organic Cherry Lemonade

Directions

1. Roast the cherries in the oven at 350 degrees for about 20-30 minutes, making sure they don’t burn. I used a heat proof glass dish without foil, as the caramelized syrup is a key ingredient!!!!

2. Once the cherries are done, remove them from the oven and leave them out to cool. Once cooled, place the cherries and basil in a pitcher full of ice cubes. Add all of the cherry syrup as well!

3. Pour 3/4 of the bottle of Jacob’s Creek Moscato into the pitcher, and top it off with your Cherry Lemonade!!!! Stir, and enjoy!!!!!!

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I am a HUGE sangria fan, and I always love to hear new ideas and recipes!! What’s your go-to sangria recipe for the summer???? HAPPY FOURTH OF JULY, AMERICA! Let me know how your sangria turned out!

PS: Don’t forget to follow and tweet along with @JacobsCreekCA on Twitter during The Bachelorette with the hashtag #MoscatoMonday! You could win a five-star hotel suite for you and three friends, specialty spa services, AND a personal photographer to snap your best IG photos EVER!! Sounds like a dreaaam to me!!

Cheers!

Jilly


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