Tropical Storm Chris & Sangria Blanco

Sounds just like me, one minute a full-on storm approaching hurricane strength, the next minute only a mild tropical depression. We don't live in the path of such terrible storms but we had a heat wave like I've never been through before. Como un horno! Inside this oven of a house, with no A/C, it was hovering around 95-98 degrees in the early evening. Poor kitties, they looked like Salvador Dali paintings, melting and stretched out on the floor. I stayed out in the patio at night with Needles the Iguana, who is happy as all heck in this heat. It was cooler outside than in the house! This week has seen cooler weather thank goodness.

Although it seemed the right time to indulge, a cold beer or boozy cocktail only made me more uncomfortable and sweaty. What to do in this awful heat besides drinking gallons of water? Ah, enter in the Sangria Blanco! There are many recipes out there, and it's becoming a very popular choice. And no wonder, it is refreshing, not too sweet, and makes use of some delicious summer fruits available right now. To make a virgin Sangria Blanco, substitute a bottle of Martinelli's Sparkling Apple Cider and a half a two-liter bottle of lemon-lime soda for the wine and booze. My namesake storm may not have enough huffing and puffing to become a true hurricane, but this Sangria Blanco will take the edge off any sweltering weather system. Salud!

SANGRIA BLANCO
2 bottles inexpensive white wine - Riesling, Pinot Grigio, Sauvignon Blanc
or what you have on hand (we liked the fizziness of the Riesling)
1 can frozen Welch's White Grape & Peach concentrate, undiluted
4 oz. vodka, peach flavored or plain
3 white nectarines or peaches, unpeeled and sliced
1 small lime, sliced
1 small basket of fresh raspberries, frozen
Crushed ice, store bought
(it makes a big difference when presented to your guests)

Prepare the fruits. Place the raspberries in a plastic ziplock bag and freeze for about an hour. Slice the white nectarines and the lime. In a very large glass pitcher combine the wine, the vodka and half the can of frozen concentrate. Use the remainder for another pitcher or to mix a virgin Sangria Blanco. Stir and add the nectarine and lime slices, place covered in the refrigerator. Can be made the day before serving. When ready to serve, fill wine glasses with clear ice and a few frozen raspberries. Pour the Sangria Blanco in each glass, and with tongs, gently add a couple of the white nectarine and lime slices. Serves about five or six. Or more if you share.