Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 1 jar Nantucket Speakeasy Summer Berry Sangria Mixer
  • 1 bottle red Spanish wine such as Rioja
  • 1/3 cup triple sec or brandy
  • 1 lime thinly sliced
  • 1 cup cubed melon
  • 2 fresh apricots
  • plus or nectarines thinly sliced
  • Ginger ale or sparkling water
  • fresh mint for garnishing.


  1. Stir the summer berry Sangria Mixer, red wine, triple sec, lime, melon, and sliced fruit together in a pretty pitcher.
  2. Cover and refrigerate for at least 2 hours or as long as 24 hours.
  3. Put ice in 4 red wine goblets and fill each ¾ full with the chilled Sangria and macerated fruit.
  4. Top each glass off with a generous splash of ginger ale or sparkling water.
  5. Garnish with a sprig of fresh mint. (Serves 4).

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