Weekend Cocktail 14: White Sangria

When it comes to wine, I prefer light and white. Unless there’s a high-quality red on the table, the drowsiness and purple lips will always be passed over in favour of a chardonnay or sauvignon blanc.

Enter the genius of white sangria: this recipe’s got the punch of the regular red version, minus the hazardous red wine spills and stains. I made this in bulk for a recent charity event and it was a big hit. Throw it all in a punch bowl and adjust the alcohol levels depending on what type of get together you’re having…yum!

 

White Sangria                                                                                         (serves 12)

• 3/4  cup sugar
• bunch mint leaves
• 3 cinnamon sticks
• 1 tsp cloves
• 4 ripe peaches, pitted and sliced into chunks
• 4 ripe pears, cored and sliced into chunks
• 2 oranges, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 2 bottles dry white wine
• 2 cups white rum
• 2 white grape juice
• 2 apple juice
• 2 cups club soda
• Mint sprigs for garnish

1. To make syrup, bring 1 cup water, sugar, mint, cinnamon sticks and cloves to a boil in a small saucepan
2. Reduce heat; simmer for 5 minutes or until sugar has dissolved. Let cool to room temperature. Discard mint, cloves and cinnamon sticks.
3. In large punch bowl combine flavoured sugar syrup (to taste), sliced fruit, rum, apple juice, white grape juice and white wine.
4. Cover with plastic wrap and refrigerate overnight.
5. Before serving add ice cubes and club soda.
6. Garnish with mint sprigs

* Serve the sangria with creative ice cubes for extra lovely presentation

(top image via flickr)