No-Booze Sangria

It's warming up in sunny Southern California! It's time to chase torridity away with an array of ice-cold thirst quenchers. This weekend's weapon against the swelter was a splashy pitcher of virgin sangria. Even before tasting, the kaleidoscope of fruit slices dancing on the surface was refreshing for the eye. From my first mint-infused sip, I was compelled to spend the rest of my afternoon in complete laziness as I savored this fruity relief from the fierce temperature. As beautiful as it is refreshing, this simple recipe is ideal for transforming a flat afternoon into a vibrant affair.

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Ingredients:

3.5 cups gingerale, chilled

1.5 cups orange juice

10 strawberries, quartered

.5 lemon sliced, halved

.5 lime sliced, halved

1 cup sugar

1 cup water

.5 cup fresh mint leaves

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1. In a saucepan, make a simple syrup by combining 1 cup sugar, 1 cup water and mint leaves over medium heat. Bring the water to a boil stirring occasionally. Boil for 5 minutes allowing all the sugar to dissolve completely. Turn off the heat and allow the syrup to cool for about twenty minutes. Strain and set aside.

2. In a glass pitcher , combine orange juice, strawberries, lemons, limes, and about three-quarters of the mint syrup. Wait to add the ginger ale until you are ready to serve so that you do not lose the carbonation. Once you've added the gingerale, check the mixture for sweetness. If the sangria is not sweet enough, add the rest of the mint syrup. Serve over ice.

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Note: For a really spectacular presentation, sugar the rim by dipping the the glass in about 1/8 inch of water and then in sugar.