White Sangria

After what seemed like two solid weeks of nothing but grey skies and a pounding rain, the clouds have lifted and we are looking at a stretch of days in the mid to upper 70’s here in Pittsburgh. The air smells fresh – flowers, fresh-cut grass, and spring is in the air. A bright warmth that only the spring can bring before the air gets weighed down by the heat and humidity of summer. These are the days that get me daydreaming about summer nights. And one of my favorite things about summer nights is sitting outside and enjoying a cold refreshing beverage. This sangria fits that scenario like a glove.

Fresh, fruity and with a punch of Grand Marnier, this will give your summer days (and nights) a definite kick.

White sangria does well with a medium-bodied fruity white wine, such as a Pinot Grigio or an un-oaked Chardonnay. I went with a white wine from the local winery (Narcisi Winery for those in the Pittsburgh area!).

The wine (called Rosabella) is described as a Pinot Grigio-style blend with soft rose aromas and butter and citrus overtones, which I thought was a great choice for this sangria recipe.

This takes 15 minutes to throw together (some slicing, a little mashing and a quick mix!) and after a short chill in the fridge you’ll be ready to sip away!

Cheers to a wonderful summer!

One year ago: Toffee Pretzel Bark

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White Sangria

Ingredients:

2 large oranges, 1 cut into ΒΌ-inch-thick slices, the other 1 juiced

1 large lemon, cut into ΒΌ-inch-thick slices

ΒΌ cup granulated sugar

2 tablespoons 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

6 to 8 ice cubes


Directions:

1. 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 and wine. Refrigerate at least 2 hours (up to 8 hours).


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


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(Recipe adapted from Cook's Illustrated, May 2006)


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