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