McEvoy Sangria

sliced-fruit Despite the chilly winds and dark black clouds hovering over the Ferry Building clock tower all afternoon, Friday night's "Food from the Heart" was a huge success. Up and down the nave, hundreds of hungry folk sipped and snacked their way through oysters, pulled pork, blini, chocolate dipped strawberries, local wines, sangria and ice cream, all to support Slow Food San Francisco as they help the Sanchez School Garden Project.
Thanks to everyone who stopped by our shop. With your help, we had no problem working our way through a full gallon-sized tub of HumphrySlocombe's delicious McEvoy extra virgin olive oil ice cream. And as for the sangria, I think we've just started a new FB shop tradition for this festive annual event. (Note to self: triple the recipe next time...) We made a citrusy, not-too-sweet, red sangria with McEvoy pinot, brimming with organic blood oranges and meyer lemons from our orchards. It was clean and refreshing, perfectly suited to a hot summer's day, but just as good for lifting your spirits on a gloomy, rainy Friday in the dead of winter. Enjoy.
McEvoy Sangria smash-fruit 6 McEvoy blood oranges* 12 McEvoy meyer lemons* 8 ounces sparkling orange or lemon juice 18 ounces fresh squeezed orange juice (for a sweeter sangria, substitute apple juice) 3-4 bottles McEvoy pinot noir** 1 large, deep clear serving bowl
  1. Wash all citrus fruit thoroughly.
  2. Slice fruits first in half, lengthwise, then cut halves into 1/4-inch slices.
  3. Toss fruits in large serving bowl and add orange juice.
  4. Using a pestle or large wooden spoon, gently crush fruit to release juices.
  5. Add orange or apple juice and stir well.
  6. Pour in wine and sparkling juice, mix well.
  7. Refrigerate for at least 4 hours before serving.
*Organic fruits from our orchards are delivered to our Ferry Building shop on Wednesday afternoons; availability varies by season.
**McEvoy wine is not yet available for sale. In the meantime, feel free to substitute your favorite red.