We have an array of canning jars of all sizes stocked up for the season.  We think canning jars, fresh in-season strawberries, and sangria are a match made in heaven, and this recipe for Spring Sangria will have June brides and college graduates saying ‘Amen!’

SPRING SANGRIA, ADAPTED FROM ‘QUENCH’ BY ASHLEY ENGLISH
•YIELDS 4-5 CUPS, OR 2 QUART JARS/ 4 PINT JARS
Using a large bowl or pitcher, combine the following:

• One 750ml bottle of crisp white wine such as Pinot Grigio, or Sauvignon Blanc
• 1/4 cup + 2 TBSP brandy
• 2 pints hulled and chopped ripe strawberries
• 1/4 cup pomegranate liquor (or juice)
• 3 TBSP sugar

Stir ingredients together using a wooden spoon to dissolve sugar.  Cover and refrigerate for 4+ hours to ensure good flavor intensity.  Pour over a prepared ice ball or handful of ice in each of 2 wide-mouth quart canning jars, and ease into that weekend you’ve been working for.  Better yet, pop those jars in a picnic basket alongside a lunch for two and play hooky with your sweetheart.  Tell your boss we said it’s okay.

Protips!

• If you don’t drink alcohol, substitute plain kombucha in lieu of the wine and liquor for a refreshing and delicious alternative!
• Pretty up your presentation with a sprig of mint and/or a sugared rim!