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Lavender Infused Sangria

From the book Texas Hill Country, A Food & Wine Lover’s Paradise
by Terry Thompson-Anderson

Recipe by Sibby Barrett from her collection at Onion Creek Kitchens,
Dripping Springs, TX, www.juniperhillsfarm

Yield 1½ quarts

1 large orange, sliced
1 lime, sliced
1 lemon, sliced
Lavender Syrup (see recipe below)
¼ cup good quality brandy
1 bottle (750 ml) red wine
1 bottle (12 oz) club soda


1 cup water
1 cup sugar
2 tablespoons dried culinary lavender buds

Make the Lavender Syrup:

In a small saucepan, bring water and sugar to a boil and stir until dissolved.

Remove from heat and add lavender buds. Cover and allow syrup to stand for 1 hour. Strain into a glass container, cover, and keep refrigerated for up to a few weeks.

In a large glass pitcher, combine the fruit slices. Add brandy, Lavender Syrup and wine. Stir to blend well.

Refrigerate until well chilled, about 2 hours. When ready to serve, fill wine glasses with ice and fill glasses one-half to two-thirds full of the sangria mixture. Top with desired amount of club soda. Add fruit slices to glasses.

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TERRY THOMPSON-ANDERSON is a professional chef, cookbook author, culinary instructor and restaurant consultant. She has written five cookbooks and numerous articles for various publications. She is a member of the International Association of Culinary Professionals, The Southern Foodways Alliance and Les Dames d’Escoffier, International.

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