Image courtesy of Runamock Maple

Image courtesy of Runamok Maple

 

As we begin to (finally) haul out the patio furniture and umbrellas and migrate from inside to the porch or deck, our guest contributor Laura Sorkin of Runamok Maple has created a refreshing warm weather cocktail that’s perfect for this time of year!  Utilizing their best-selling infused, organic maple syrups, she’s crafted the ultimate warm weather quench….  Depending on the flavor profile you want to achieve, Laura recommends experimenting with either Runamok’s Cardamom or Cinnamon + Vanilla Infused Maple Syrup.  

I’ll buy raspberries and occasionally melons in winter. Fresh tomatoes are purchased in winter only under extreme duress. But not peaches. Never peaches. Peaches are only their true selves in July and August. And with all due respect to growers north of the Mason-Dixon, they have to come from southern USA.

Because they are such a seasonal item in my world I try to get my fill in all kinds of dishes, experimenting with both sweet and savory. A peach sangria, as it turns out, is a very fine idea. Sangria calls for a fair bit of sugar so I decided to try the infused maple syrups to replace it. The results surprised me, not because they tasted so good but because the infused syrups I selected changed the character of the sangria in audacious and wonderful ways. Adding the Cardamom Infused Maple gave it a lovely Mediterranean flavor. The Cinnamon+Vanilla Infused Maple worked surprisingly well. (My friend, Carol described the drink as “happy”). And the Elderberry Infused Maple gave the sangria depth of character, bringing out the sensuous side of the wine. All three complemented the peaches. If you have a selection of the infused syrups put a little of the sangria in three separate glasses and try them all separately to see which you like best.

Peach Sangria with Infused Maple Syrup

1 cup red wine
1 peach or nectarine, sliced, pit removed
Juice of half an orange
1 TBSP of Cardamom, Elderberry or Cinnamon+Vanilla Infused Maple Syrup (or to taste)

Add all ingredients together and stir. Let the mixture sit in the fridge for an hour to blend the flavors. Serve in a large glass over ice with orange rind garnish.

Runamok Maple is located in northern Vermont, along the western slopes of Mount Mansfield. Spanning 1,100 acres in Cambridge and 250 acres in Fairfield, their crew taps 81,000 trees to bring you one of Mother Nature’s most exquisite pleasures: pure maple syrup.  Check out the full line of products from Laura and Eric Sorkin at Runamok Maple.

Author Susan Currie is Managing Editor at BOSTON YOGA and an Associate Editor at LA YOGA magazine. Beyond her contributions to these publications, her words and images have been featured in the Boston Globe, Elephant Journal, Yogi Times, the Huffington Post, Spirit of St. Bart’s and on the cover of the book Moving into Meditation (Shambala) by Anne Cushman. 

Susan is also the creator of the Daily Inhale and an RYT 200 registered yoga instructor. She unpacks her various professional experiences through creative (and yoga) workshops she leads throughout the country. Her new book, Once Divided (Shanti Arts 2016), a blend of visual and verse, is now available in wide release. GRACENOTES, its follow-up, will be published in 2017.