Saturday, July 14, 2012

Fruity White Wine Sangria

It's stone fruit season, and peaches, nectarines, and plums are at their peak, along with edible novelties like pluots, apriums, and peacotums (peach/apricot/plum crossbreed!). Last week I brought home 5 lbs of the various fruits (I got overexcited at the farmer's market), and though we almost finished them, come Friday we had a few leftovers (and really couldn't bring ourselves to eat them plain anymore).

So, armed with a chilled bottle of Pino Grigio and my trusty chef's knife, I set out to make some Sangria.

Fruity White Wine Sangria
Thanks to my neighbor for this amazing jar!

1.5 mL bottle of inexpensive Pino Grigio, Chardonnay, or Sauvignon Blanc
1/4 c brandy
1/4 c triple sec
4 various stone fruits, pitted and sliced
1 green apple, cored and sliced
1 lemon, sliced and seeded
1 lime, sliced and seeded
sugar, to taste (I used about 3 Tbsp)
Club soda

Add sliced fruit, sugar, brandy, triple sec and wine to a large jar or pitcher. Stir to combine. Put in refrigerator and chill for 2-3 hours. 

To serve, put some of the fruit in a wine glass. Fill with the sangria, and top with club soda.

You can also leave out the brandy and triple sec for something a little less potent; adjust the amount of sugar accordingly. Alternatively, add more club soda to your glass to dilute the drink.

Refreshing, citrusy, and effervescent, this white wine sangria is the perfect refreshment for a hot summer day. 

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