Thursday, May 19, 2011

White Sangria

Some nights just call for sangria. My favorite is the classic red sangria (full of strawberries, apples, oranges, lemons, grapes and peaches), but without any red wine in the house, I had to search for an alternative.

Enter White Sangria: Crisp, fruity, citrus-y, chilled deliciousness. It took just shy of 15 minutes to put together, then 2 hours in the fridge to allow the flavors to develop. We removed the lemon and orange rinds when we put the leftovers in the fridge overnight, and it tasted even better the next day.

Want something bubbly? Add some club soda. Want more fruit? Throw in some fresh pineapple or peaches. This is a great alternative to the traditional red sangria and one we'll be enjoying throughout the summer. Cheers!
White Sangria
Serves: 4
  • 2 large oranges, 1 cut into ¼-inch-thick slices, the other 1 juiced
  • 1 large lemon, cut into ¼-inch-thick slices
  • ¼ c. granulated sugar
  • 2 Tbsp. Grand Marnier (or other orange-flavored liquor, i.e. Triple Sec or Cointreau)
  • 1 (750-mL) bottle white wine (Pinot Grigio or Chardonnay, preferably), chilled
  • 1 apple, cut into ¼-inch-thick slices
  • 6 to 8 ice cubes
Add orange and lemon slices and sugar to a large pitcher; mash gently with a wooden spoon until the sugar dissolves and the fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, liquor, apples, and wine. Refrigerate at least 2 hours (no more than 8 hours unless the rinds are removed).

Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

Source: Brown Eyed Baker

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