I’m not much of a wine drinker but when it comes to sangrias, they are my all time favourite summer libation. Refreshing and full of sweet and tart fruity goodness, I’ve perfected making this boozy bevy. Here’s my spin on the classic white sangria…
Ingredients:
- 1 bottle of white Zinfandel
- 1 cup of sparkling water (leave this out if you don’t like the fizz)
- 2 cups of white grape juice
- 2 cups of your favourite fruit (or use fruity ice cubes as per notes)
- 8-10 mint leaves
Preparation:
First put your fruit and mint leaves in a pitcher and gently mash to release some of the flavour. Then add your wine and juice. Stir in the sparkling water just before you serve so it doesn’t go flat. Chill for 4+ hours before consuming.
Bartender Notes:
Instead of slicing up fruit, make fruity ice cubes instead and have your guest personalize their drink with their favourite flavours – it’s a more pretty and fun way to serve your sangrias! All you need to do is puree 5 or 6 different types of fruit (or herbs like mint or basil) in a blender with water and freeze them in ice cube trays overnight.
For sangrias with a Southern flare, slice fresh peaches and use rosé wine.
Want something exotic and Asian inspired? Pop in lychees, mangoes, passion fruit or colourful pieces of dragon fruit.
If you need to use a sweetner, try organic agave.
If you prefer more tart, substitute the white grape juice with lemonade or fresh wedges of lemons and limes.
Garnish with fresh sugar cane sticks. Cheers!
