We had family and friends over tonight for the 1st Annual Firefly Catching Contest. It was a blast; we’ll certainly have the 2nd Annual one next year.
This was all D’s idea. She made some appetizers, and invited the other families to bring over a dessert around 19:30. I made a sangria based on the recipe from Tertulia Andaluza, and reproduce my modifications here. This is the first sangria I’ve made. The next one will probably avoid using as much citrus: it tasted a bit like grapefruit juice.
Peel one orange and one lemon, and cut them into small pieces. Soak the pieces in their own juice with 2 tsp. sugar. While they soak, squeeze the juice from two oranges, one lemon, and a lime. Mix the juices with a bottle of wine and 150 ml of rum in a wide-mouthed jug or pitcher able to hold about 2 liters. Add the mixed fruit and sugar that was left to soak earlier, and an additional 1/2 cup of confectioners sugar. Mix using a wooden spoon, then dilute to taste with sparkling water. By this point the pitcher should be about three-quarters full. Let it sit in the refrigerator until your guests arrive, then add four scoops of ice, stir again, and serve.
A similar drink was made for the children. Instead of the wine, citrus juices and rum, the punch used 2 cups unfiltered apple juice and 1 cup pomegranate juice.