My best friend’s grandmother, “Oma,” has been an inspiration to me ever since I can remember. Argentinian-born and raised, German-married, yet Texan to the core, Oma is one of those women you can sit and talk to for hours on end without so much as a glance towards the clock. Her breadth of multicultural experiences interlaced with genuine warmth, compassion, and an extremely sharp “wit” (hmm coincidence that “Wit” is her last name? I think not. ) are ingredients for a truly amazing woman, and some inevitably fascinating stories to boot.
While Oma (and her offspring) and I have much in common, including a deep-seated love for Spanish and its concomitant cultures, ties to Germany, and brazen Texas pride (ok that may just be Brigitte and me!), our conversations inevitably circle around to something that knows no borders, to a pastime we both hold close to our hearts, cooking. This is a recipe, though somewhat adapted to infuse a little “Texas” flair, that she so kindly passed on to me. While I prefer mixing it up in the summertime when peaches (and temperatures) are at their peak and the grill is hot, this Argentinian “Clericó” is a very versatile white sangria that can be made with almost any in-season fruit you have on hand.
Now go grab your grandmother or someone you love, stir up a pitcher, and enjoy! ¡Buen provecho!
¡Gracias y Dankeschön, Oma!
- 2-3 fresh peaches, sliced
- 1 fresh plum, sliced
- 1 green apple, sliced
- 1 bottle sparkling white wine
- 1 can sparkling water (ie Le Croix grapefuit)
- 3 ounces grapefruit-infused vodka (ie Deep Eddy Ruby Red)
- Place sliced fruit in the bottom of a pitcher. (I don't like to muddle the fruit because I prefer it to remain in tact, but if you like a little more fruit flavor, go ahead. You could even muddle with a bit of turbinado sugar.)
- Pour wine, sparkling water, and infused vodka over fruit. Add ice and stir!
- Serve cold with extra fruit.