Strawberry Zinfandel Sangria

Serves: 10

This recipe is from chef Elizabeth Kallio of the Copper Grille at Saddle Creek Resort near Copperopolis. This is a refreshing, new twist on a Spanish classic that is made even better by incorporating a Calaveras County wine, said Kallio.

Ingredients:

2 bottles Hatcher 2006 Zinfandel

4 ounces triple sec liquor or Gran Marnier

1 cup fresh squeezed orange juice

½ cup sugar

3 cups strawberries, divided

Instructions:

Combine both bottles of wine and triple sec or Gran Marnier in a pitcher. In a small saucepan, combine orange juice, sugar and 2 cups of strawberries. Heat over medium heat until sugar is dissolved. Cool slightly and purée until smooth. Add the strawberry purée into the wine and mix thoroughly to combine. Chill in the refrigerator before serving and garnish with slices of the remaining strawberries.

This story was originally published July 8, 2008 at 10:58 PM with the headline "Strawberry Zinfandel Sangria."