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.
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.
- 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
- In a large glass pitcher, combine the wine, sugar, Calvados and Cointreau. Stir until the sugar is dissolved.
- Add the fruit, and allow to macerate in the refrigerator (covered) 4-5 hours or overnight.
- 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.