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Summer, you are glorious right now!
A little too hot for my taste, but all the same glorious! Longer daylight hours, a little lull in the weekend to do list…well, other than to do nothing more than relax! Preferably in the shade with a chilled bevvy in hand and in the company of good friends.
When I host casual get togethers during the summer, I always like to set up a build your own drink station – this allows for everyone to enjoy exactly what they want…and for you to take a minute off from bartending duties. Wine spritzes are a must when it’s blazing out – and where any fresh fruit and splash of bubbly water over your favorite white wine will do, we’re adding something a little extra special to our spread this year: A Fig Raspberry Syrup!
Homemade simple syrups are my cocktail secret weapon. You can combine any number of fruits and even herbs to equal parts sugar and water for a one of a kind mix that will take even a glass of tonic water to the next level… but we’re sticking with spritzes here and we’ve got Coppola Diamond Sauvignon Blanc whose elegant flavors will pair perfectly with the delicate notes of our Fig Raspberry syrup.
These particular fruits are exploding at the farmers market right now and what better way to celebrate their delightful flavors than with a complex compote that happens to be extremely easy to make? No really – you can even mix it up a day or two in advance to totally make this a no-fuss yet incredibly impressive addition to your gathering.
FIG RASPBERRY SYRUP ~ Yields approx 1 cup syrup
- 2 cup sugar
- 2 cup water
- 1 cup whole fresh raspberries
- 2 heaping cups halved fresh figs (approx 10-12 figs)
Add sugar, water and fruit in a saucepan and bring to a boil over medium heat. Reduce to low and allow to simmer for 30 minutes, occasionally stirring and muddling fruit until all fruit has broken down and liquid thickens slightly. Using a mesh sieve, strain liquid from any remaining solids and allow to cool to room temperature. Syrup can be stored in a clean, sealable container for up to 2 weeks in the refrigerator.
- Add 1 oz Fig & Raspberry syrup to a glass filled with ice.
- Fill glass halfway with Coppola Diamond Sauvignon Blanc, and top with sparkling water.
- Garnish with halved figs, golden raspberries, mint and blooms – sip with a copper straw for extra flair!
This syrup is sophisticated with tart fruity notes from the raspberries and earthy juicy sweetness from the figs. Together they make for an extraordinary spritz mixer that won’t overwhelm the vibrant flavors of the wine while still pulling out unique flavor notes that will make your bevvy bar feel extra special.
A drink this delicious deserves a worthy crown, so don’t skimp on the garnish and dress up this drink with halved figs and golden raspberries for a color coordinated pop that will bring additional aromatics with each sip! I definitely encourage you to make a whole batch of this syrup, even if only a few friends are popping over. It’s good for up to 2 weeks in the refrigerator and any leftovers could be drizzled over ice cream or even added to your fruity popsicle recipe!
Look at that color! How could you go wrong when using such gorgeous fruits?! This is proof that simple syrups are indeed a simple way to explore unique seasonal flavors that will enhance a number of bevvies! So, you better start planning out that Evite guest list, because once everyone catches wind that you’re hosting the ultimate spritzer bar this weekend you might just be on permanent hosting duties for the rest of the summer (not a bad thing)!
What kind of fruits or herbs are you anxious to try in syrup form!? I’d love to know about your creative creations! And if you’re looking for more spritz-peration head on over to Evite for a few easy steps on how to pull together the perfect wine spritz station for all your outdoor entertaining – Cheers!