White Sangria


Don’t let this simple and unassuming picture fool you.  That little drink above packs a heck of a flavorful punch!

If you are a regular reader, you know that I don’t really drink.  But there are a handful of cocktails and party drink recipes that I rely on when I have adult company over.  And with Cinco De Mayo coming up, you could make the best margaritas on the planet, or you could make this sangria.  Citrusy, refreshing, and delightfully tangy.  This recipe has to be made ahead so it is a great recipe to use when entertaining.  It also doubles very easily, so you won’t ever run out of refreshment!  After serving it a half dozen times at a half dozen different kinds of occasions, I listened to all the people who raved about it and made it part of my regular party repertoire.  It has easily become my favorite drink to serve, expertly slipping into lots of different menus with a comfortable sense of belonging.


One Year Ago: Strawberry-Ruhbarb Jam
Two Years Ago: Lemon Chiffon Pie

White Sangria
Adapted from Gina Gallows
When I make this in fall and winter, I use sliced granny smith apple and pears.  The rest of the year, I like to use pears and lemons, or lemons and oranges.  So pretty.

In the bottom of a large, glass pitcher, stir together:
1/3 c sugar
1/2 c brandy
juice of 1 lemon
1 bottle of fruity white wine
1/2 lemon sliced
1/2 pear sliced
Or 1/2 lemon, half orange or 1/2 tart apple, half pear, and 1/2 lemon

Stir to dissolve the sugar and chill for 3-4 hours.
Just before serving, add 1 liter of seltzer water.
If desired, serve over ice.