Or maybe we should call it Pink Sangria? It is rather pink after all. Or maybe the name doesn’t matter when something this cool and refreshing tastes so, so good on a hot day.
Helllloooo, fellow forkers! KMont here, coming to you from the Land of the Crunchy Grass. Our Long Hot Summer is moving along, well, at the pace of a wet, sticky slug. Urr….eww.
Anyway, to banish the idea of a slimy slug from your mind, and in hopes you’ll forgive me for such atrocities, my sis and I give you this awesome recipe for White Sangria. Much blame can be laid at Food Network’s feet for things we’re inspired to put up on these pages. A week or two ago, I was grabbing some precious few minutes of TV that were not Spongebob or Scooby Doo or iCarly and, like the rebel I surely am, I switched over to Food Network and caught a little of Big Daddy’s House. I really like this guy’s recipes, and there’s just something about a man that loves to cook! When he threw some fruit and alcohol together, stirred them up and guaranteed they’d taste great, I guess I didn’t need much convincing.
When it came time to taste-test, though, the sangria, while beautiful in color from all the great fruit, was still a tad tart from the wine. So we fixed that.
Firstly, you gather all this delicious, colorful fruit. Basically, a sangria can use just about any fruit you want it to. I even opted for some that the recipe didn’t call for, such as cherries. They were there in the store, and they were looking so cute – how could I not take a bag of ’em home?
And then drown them in alcohol. Hey, I never said my diabolical side never wins out. It usually does.
So then you slice up all that fruit. Cherries, peaches, oranges, strawberries and grapes – oh my! It looks like a lot of fruit. Because it is. Actually, next time I might use this amount to make a double batch of sangria!
Oh, now that sounds niiiice. The more the merrier. Literally.
I know y’all know how to pour wine in a pitcher and don’t need a pictorial how-to – but this is how you pour wine in a pitcher. Yes, this drink makes it all feel so easy. Swear.
Besides, wine looks pretty being poured, means it’s going to be appreciated sometime soon. Grin. Add in some orange liqueur as well and you’re well on your way to a nice, easy afternoon.
Now add in some fruit. Or a lot of fruit in our case. Again, I think you could certainly pull off a double batch of sangria with this amount of fruit, and we did add more than what the recipe called for anyway.
Give it all a good stir – don’t be afraid to crush the fruit a little with the spoon to help them mingle – and let it rest for a while in the fridge. The original recipe says twenty minutes. We refrigerated ours for at least two hours. Twenty minutes? Please, give it more time to let the fruit and wine cavort.
The longer they cavort, the deeper your sangria will get in color. Isn’t that a pretty color after two hours?
The deeper the color, the fruitier and more delicious this drink gets.
This, I’m happy to say, will be the sangria recipe at my house from now on. This really made our hot, blustery summer day refreshing and enjoyable. Cheers!
slightly adapted from Red and White Sangria by Aaron McCargo Jr. on Food Network
Prep Time: 15 minutes Chill time: 2 hours Level: Easy Serves: 4-6
- 1 bottle good quality fruity white wine, like pinot grigio or sauvignon blanc
- 1/4 cup orange liqueur
- 1 medium peaches, washed, pitted and sliced (about 1 1/2 cups)
- 1 cup strawberries, washed, hulled and sliced
- 1 orange, thinly sliced
- 1 cup green grapes, halved
- 1 cup bing cherries, pitted and halved
- fresh mint sprigs for garnish (optional)
- simple syrup (see below; you’ll need water and sugar)
In a large pitcher, mix the white wine and orange liqueur. Add the peaches, strawberries, orange slices, grapes and cherries. Stir all to combine. Refrigerate 2 hours.
To make a simple syrup, boil about one and a half cups water and stir in enough sugar to sweeten to taste. Stir often and reduce down to about half, or until you have about a cup of syrup, 5-8 minutes. Cool completely.
Stir in the simple syrup prior to serving and sweeten to taste. Serve over ice and garnish with fresh mint if desired.
In case you’re curious, I opted for a Francis Ford Coppola pinot grigio. The husband and I are Coppolla wine fans, both red and white. Knew I couldn’t go wrong there. Yes, it was tart at first, but it mingled well with the added sweetener.
If you want to make a double recipe, just double the wine and orange liqueur; there’s plenty of fruit in the recipe for this. Just let the sangria rest in the fridge slightly longer the achieve a fruitier taste, if that’s the desired result.
Peach schnapps would be a good substitute for the orange liqueur.
Play with your fruit combinations if you’d like. Try whichever fruits look best that day in your market, but I do personally advise at least using orange slices, peaches and strawberries if you can get them that day.
Most sangria recipes call for soda water added in right before serving, just a splash or two. However, I’ve never had sangria where it was added in, say, a restaurant. We prefer it without, but know it’s an option if it appeals to you.