Gourmet Veggie Mama

Cool Off with White Sangria

Note: This is one of a series of guest posts I’ll be hosting over the next few weeks to spice up Cocktail Thursday. Today’s guest is Lee Stokes Hilton of Spoon and Ink, who is a fellow AFBAer and a former Wall Streeter-turned-writer and kitchen goddess. As a recovering lawyer, I immediately knew I had found a kindred spirit! Read on for an amazing sangria recipe, and be sure to check out her blog too — not only does she share delicious, entertaining-friendly recipes, but she also sprinkles in some personal wisdom here and there.

In the heat of the summer, nothing is quite so refreshing as sangria. But as much as I enjoy the traditional stuff, it can sometimes feel a little heavy for daytime drinking. (We all enjoy a little daytime drinking, don’t we?) So this recipe for white sangria is the perfect solution: cool, crisp, and light.

White Sangria

I love serving this to a brunch or a ladies’ lunch. It adds just the right touch of sophistication. And we recently served up gallons of it at a neighborhood cocktail party, where it was a huge hit. If you’re serving a large crowd, it’s sometimes easier to make batches of the wine and fruit – which you can do a day ahead – then add ¼ cup (2 ounces) of sparkling water directly to each glass. That way, the carbonation doesn’t disappear before you serve it.

As for the wine to use, I prefer either a New Zealand Sauvignon Blanc or a Pinot Grigio, both of which have nice fruity notes that go well with the pears, kiwis, and grapes.

White Sangria
Author: 
Serves: 6
 
Ingredients
  • 1 bottle dry white wine
  • 2 Tbsp superfine sugar
  • 2 Tbsp Calvados
  • 3 Tbsp Cointreau or other orange-based liqueur (Triple Sec, Grand Marnier or my new favorite, Paula’s Texas Orange Liqueur)
  • 2 kiwis, peeled and sliced thin
  • 1 large pear, preferably green D’Anjou or Bartlett, sliced thin
  • 1 cup seedless green grapes, halved
  • 12 oz sparkling water (not club soda)
  • sprigs of mint for garnish
Instructions
  1. In a large glass pitcher, combine the wine, sugar, Calvados and Cointreau. Stir until the sugar is dissolved.
  2. Add the fruit, and allow to macerate in the refrigerator (covered) 4-5 hours or overnight.
  3. To serve, stir well, then add the sparkling water and pour over ice in either a tall highball or Collins glass or a globe wine glass. Garnish with a sprig of mint.
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