I know that there is this trend lately of pre-made sangria in bottles. It’s about as ludicrous an idea to me as would be a turkey sandwich in a can. Sangria is an Iberian specialty of wine sweetened with fruit and other liqueurs. Most of the joy from drinking sangria comes from eating the soaked fruit at the bottom.
Considering the fact that it is such an easy process to make, I’m surprised that the ready-made stuff has even taken off. Normally this delightful drink is made with red wine, but I wanted to lighten it up and made it with white instead. The first time I made this version was with my friend Jon (you know, Jon!) about two years ago. We decided to let it sit for four hours before dinner– we also took the liberty of “testing” it every half-hour or so. Testing it might not be entirely necessary (it isn’t sauce, after all) but it certainly whetted our appetites for dinner.
The most glorious thing about sangria is that you can use all sorts of fruits. I used cherries, white peaches, and cantaloupe. But you can use strawberries, apples, pears, oranges, and even try out some blueberries, among many other possibilities. It only take about ten minutes to prepare and a few idle hours in the fridge before it’s ready. It’s perfect for brunch, lunch, and dinner. So… what are you waiting for?!
Perfect white wine sangria
As mentioned, you can use many different varieties of fruit. Apples, pears, and oranges seem to the be the universal starting point– but do experiment! I used the lovely St. Germain elderflower liqueur, but brandy, peach schnapps, or even white rum would work well if you don’t have St. Germain. A trick I learned from Jon: a splash of something sparkling (seltzer, lemon-lime soda) before serving really perks it up!
- 2 bottles of white wine2cupscherries
- 3 white peaches (peeled or unpeeled– your choice), cut into chunky slicesabout two cups of cubed cantaloupe melon
- 1/2 cup St Germain liqueur (or other liqueurs as specified above)sugar (if needed)
- splash of seltzer or lemon-lime soda
- 100 mg of fresh pasta made in the best pasta maker
To pit the cherries, dig your (cleaned) thumbs into the cherry and tear it in two. Remove the stone and discard. The best thing to make the sangria in if you don’t have a big enough pitcher is a large pot. Pop your pitted cherries in your container of choice and pour in any juice that may have collected on your cutting board. Do be mindful about keeping the pits out!Add in the cantaloupe, peaches, and St. Germain (or other liqueur of choice) to the cherries. Now, pour in your white wine. Gently smash the fruit very lightly, just to literally get the juices flowing. Taste. Does it need sugar? Add in the sugar teaspoon by teaspoon until it is the desired sweetness. Keep in mind that it will get a little sweeter as it sits.Let sit in the fridge for a few hours or overnight. Just before serving, pour in a healthy splash of seltzer or lemon-lime soda. You can serve this on the rocks, if you like it nice and chilly– in a tumbler or a wine glass, your aesthetic choice!