White Sangria

SANGRIA PITCHER AND GLASS - SMALL

Sangria is another one of those drinks that can be really good or really bad. Personally, I can’t stand sangria that takes a nice bottle of white wine and turns it into a sugary fruit juice. In my mind, sangria should be a light, tart, fruity, and refreshing cocktail that has just a hint of sweetness and retains the flavor of whatever wine you choose to use as the focal point of the drink.

This drink is the perfect September cocktail because it uses those end of summer fruits that are abundant at farmers markets right now and combines them with the more autumnal flavor of Granny Smith apple. Our white wine sangria uses a Spanish Verdejo and a touch of triple sec (no regular sugar involved!) and infuses the mix with peach, strawberry, apple, orange, lemon, and lime. Our pitcher of sangria didn’t just have a few pieces of fruit floating around on top…it was literally so chock full of fruit that we couldn’t fit any more in there. If you’re looking for a dangerously easy-to-drink way to toast the last warm days of summer make this today!!

If you prefer red wine sangria check out one of our very first posts for the red version of this classic cocktail.

SANGRIA PITCHER SIDE ANGLE - SMALL

White Wine Sagria:

Ingredients:

1 bottle Spanish white wine (We used Paso A Paso, 2012 Verdejo)
1.5 – 3 ounces Triple Sec (Add this to your own taste depending on how sweet you would like your Sangria to be)
1 peach,cut into chunks
1 apple, cut into chunks
5 strawberries, cut in half
1 orange, cut into slices
1 lemon, cut into slices
1 lime, cut into slices

Directions:

1.Combine all ingredients in a pitcher and allow to sit at room temperature for 4-6 hours.

2. Put in the refrigerator and chill. Serve cold. (Serving the Sangria over ice is an option but we found that this diluted the drink too much. I guess we like our drinks full strength!)

SANGRIA GLASS 1 - SMALL

3 Responses to White Sangria

  1. Abbie says:

    How long did you let it sit before drinking?

  2. […] *photo via Rampant Cuisine […]

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