Wednesday, September 10, 2008
When most people think of sangria, they usually picture it being red. Though not as famous as its red sibling, white sangria is a perfect beverage for harvest season. The combination of wine, fruit and sugar results in a lightly sweetened flavor rainbow for your mouth.
The best part about sangria is that it is virtually idiot proof. A cheap bottle of wine works just fine (Felicia is currently using the practically undrinkable Rene Junot white) and you can try adding whatever fruits you have on hand, such as peaches, melon, grapes or berries. As autumn falls upon us, you can add apples and cinnamon. Keeping the skins on the fruits enhances the flavor. If you like carbonation, serve it with a splash of Sprite or seltzer. Because Sangria is punch-like, you can mix it up in larger batches if you are having friends over. If you do not drink all of it at once (which could prove challenging since it is so good), it keeps in the fridge for a few days or up to a week if you strain out the fruit.
1 bottle of white table wine
one peach sliced thin
one orange sliced thin
4 large sage leaves, ripped into pieces
1 ½ ounce Cointreau
1 ½ ounce simple syrup OR 2 tablespoons sugar
Mix all ingredients in a large glass jar. Add more or less sugar to taste. Let sit for a few hours. Serve in wine glasses over ice, with a splash of Sprite or seltzer added if bubbles are desired. Number of people served varies, but Felicia advises you to share or you will end up with a bittersweet sangria headache. Salud!