Thinking of Drinking: Peruvian Sangria

At a past Lamb and Fig dinner, I made this Peruvian Sangria with figs and La Diablada to go with our meal.  Special thank you to the California Fig Association for contributing the delicious fruit.  

1 bottle of Sarah's Patio Red Wine from Chrysalis

1 cup pureed fresh figs

1/2 cup La Diablada Pisco

1 cup Cranberry Grape Juice

Chopped apples and figs

2 tablespoons of Wholesome Agave

Dash of cinnamon

Pour all of the ingredients into a pitcher and chill.  Serve over ice.

Photos by Lauren DeSantis and Kristen Finn