Sangria Time!

by Christy aka the Missus on August 24, 2011

I LOVE Sangria, especially white sangria though I find it hard to find in most restaurants and bars ’round my neck of the woods beach. So I decided to look up some recipes and make my own. In the summer I always have fruit out the wazoo from my CSA box and it just so happened I had quite a bit that was on the brink of being tossed, which also played into my logic of making sangria (I hate to waste food). All justifiable right?

But I had no idea how to make sangria. Lucky for me, right about the time I had decided to go for it, Martha Stewart was on the Today Show and showed me how easy it was and she said I could use whatever I had. She got me. With recipe in hand I gathered all the ingredients I had available and I didn’t even mind that I was missing some (orange liqueur and ginger)–If it involved wine I’d be happy.

I ended up making two versions because my first batch didn’t come out so…white. I can only guess that happened because A. I screwed up  or B. it depended on which fruits were used. I’m going with B because they actually both tasted pretty good to me. Remember, in my versions I simply just used what I had.

Reddish-White Sangria (Round One):

RECIPE:

6 cups assorted organic fruit – cut into chunks
I used approximately 2 cups of cantaloupe, 2 pears, 2/3 cups raspberries, 4 peaches and 7 teeny strawberries from my garden
1 bottle Pinot Grigio white wine
1/2 bottle of Pellegrino or sparkling water (good rule of thumb is to use half the amount of wine)
3 tbsp fresh lemon juice
handful of fresh mint – chopped

DIRECTIONS:

As Martha directed and I followed (loosely because I was missing that stuff): combine fruit & mint and gently muddle with the back of a wooden spoon to bruise the mint and release the fruit juices. Then add wine, sparkling water and lemon. Stir. Refrigerate for an hour or up to one day. Serve over ice.

NOTES: Since most of my fruit was overripe I would have skipped the muddling step, which in the end broke up the pears too much. I also took the above photo a couple days after I made it so by then of course it would’ve been affected by the fruit pigments. I suppose you’re supposed to drink sangria sooner rather than later but I’m no lush you see, so I spaced it out over a few days. (Ahem.)

For round two I decided to try a slightly different way of making it, which I think I preferred overall.

Whitish-White Sangria (Round two):

RECIPE:

6 cups assorted organic fruit – cut into chunks
I used approximately 1/2 a cantaloupe, 2 pluots, 2 plums, handful of red seedless grapes, & 2 large strawberries from the garden
1 bottle Vinho Verde white wine
1/2 bottle Pellegrino
3 tbsp fresh lemon juice
handful of fresh mint – chopped

DIRECTIONS:

Same as above.

NOTES: This time I very lightly muddled it but was cautious not to do too much. I also chose a different wine just to try it out. Vinho Verdres are awesome in the summer–light, refreshing and effervescent–so I figured it would be perfect for this (I dug it). I also took the picture the day I made it so it still held it’s white color though the next day it had turned a light shade of pink from the fruit.

Both were yummy and drinkable (yipee!) and I would definitely try them or a varied version again.

Why not try a batch for Labor Day weekend? I think I will!

Cheers y’all,
The Missus

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