Many of you are in Spring Break Vacation Mode right now…
so let’s keep it going…
Pull up a beach chair,
pour a glass of White Spring Sangria,
and relax with the Sockmonkeys!
White Spring Sangria
It’s officially Springtime, and the weather has certainly been warming up here in Southern California.
While I’m putting on my 100 SPF sunscreen, my Facebook buddies across the country are posting photos of themselves, all decked out in hats, scarves, and mittens. Being a lover of the cold, I am officially jealous. It makes me wonder why on earth I live in SoCal. Then I remember the year-round farmers markets… and the ability to get nearly any produce that’s in season…
Okay. I’ll stay. For a while.
During these warm weekends, when folks are lighting up the BBQ, it seems like the perfect time to bring out a pitcher of Sangria. This delightfully fruity beverage is such a good match to a moist grilled chicken breast, or an appetizer course filled with cheeses and artisan breads.
Note: I don’t make Sangria the typical way. Far be it from me to be normal… right? 😉
Generally “Sangria” is made from red wine, thus the name (loose translation means “bleeding“). But since I have allergic reactions to reds, I’m only able to drink whites. And, generally only the sweet whites at that. PS: if you ever take me wine tasting… I’ll probably be your driver, since I can’t really drink most of the offerings. I’ve even been to a winery where all I got was a T-shirt… but that’s another story.
Back to the task at hand…. When I make a Sangria, it’s pretty apparent that I love fruit.
Remember, when you’re making this recipe, there are no exact measurements, and of course you can add or subtract to your own likings!
I chop up a red apple…
a juicy pear…
a navel orange…
and a pink grapefruit.
Then I put them in a glass container and add 1 bottle of sweet white wine.
Use a long handled spoon and mix up the fruit really well.
At this point, most recipes will generally call for a couple tablespoons of orange liqueur, but I like to let the natural orange flavor come through. So, I use a second orange and squeeze the juice of it into the wine.
Add the orange juice and mix again.
Mix well, cover, and set it in the fridge. The longer it sets, the better. I’d suggest at least 6 hours for the fruit to macerate. The apple will soften a bit, and the pear will become quite tender.
To serve, pour ½ glass of Sangria, spoon in some of the mixed fruit, and top with sparkling water or club soda. Gently stir.
Now go grab a bottle of sweet wine and a handful of fresh fruit and mix up a pitcher of your own…
(and of course it’s Kenny Chesney!)