My friend Jen just posted an urgent Facebook plea searching for a great Sangria recipe and it seemed dire. I just happen to have one, so I’ll just leave this here for her. I made this for Mother’s Day, and it worked so well I hardly remember having my entire extended family over. Just so you know, it’s strong but can be diluted down by adding more soda. Serve over ice.
Ingredients
- 1/2 cup sugar
- 1 cup water
- 1 (750 ml) bottle white wine (dry White Rioja or Sauvignon Blanc)
- 1/2 cup Cointreau or Triple Sec
- 1/2 cup lemon juice
- 4 kiwis, peeled and cut in thin slices
- 2 green apples with skin, cored and cut in 1/2-inch cubes
- 1 cup mango or cantaloupe, (peach or apricot if available) 1/2 cubes
- 1 cup halved green seedless grapes
- 1/4 cup of ginger, sliced into thin coins
- 1 cup shredded basil (cut into thin ribbons)
- Approx. 1 -2 cups soda water, gingerale or Pellegrino Limonata (to taste, use less for a stronger Sangria)
- Ice cubes
Instructions
In a small saucepan combine the water and sugar over high heat. Bring the mixture to a boil and stir until the sugar is dissolved. You’ve just made a simple syrup. Off heat add the basil leaves, stir and let sit for 30 minutes while the mixture cools.
Into a large pitcher (or two) add the bottle of wine, 1 cup of Soda Water/Ginger Ale/Limonata, ginger, Cointreau and the fruit. Stir to combine. Add the cooled basil simple syrup and stir. Add more Limonata/Soda Water/Gingerale to taste and stir some more. Let flavors meld in the fridge for at least an hour or up to one day. Serve over ice. Ignore everyone around you.
