White Sangria!

June 25, 2007

We made this for the post-baptism celebration and it was great. Like many of these recipes, you can adjust for taste. If you want to leave the alcohol out, you can probably just increase the fruit nectars. I’m reproducing this recipe from memory and will fix it for good after I can consult with the sangriasta who is now in Atlanta. We got the original recipe from my mother – our twist is the triple sec, which really boosts the orange flavor.

  • 1/2 cup of light rum
  • 1 1.5L bottles of sauvignon blanc wine
  • 1/2 cup of triple-sec
  • 1 12 oz. can of ginger ale (add right before serving)
  • 1 11.5 oz. can each of apricot and pear nectar
  • 1 cup of simple syrup*
  • 1/2 of a 10 oz jar of maraschino cherries
  • fruit! We used 2 each of the following: orange, lemon, lime, granny smith apple, and 1 pint of strawberries

Mix up the liquid ingredients, slice up the fruit and let it sit in the fridge for a few hours. Add the ginger ale at the last minute so that it doesn’t go completely flat. It turned a gorgeous rosy-peach color after the strawberries were added. We had a lot left over, so we pulled the fruit out before transferring it to a pitcher for keeping. Someone suggested that the fruit would start to go all mushy and rank. To serve, cut up fresh fruit and add to the wine.

*1 c water, 1/2 c sugar, 6 cinnamon sticks. Boil to dissolve sugar, let cool, discard cin. sticks

(fixed by ezmerelda, who intelligently consulted the written recipe, rather than rely on memory)

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