- 4
Ingredients
- 1 bottle good quality fruity white wine, like pinot grigio or sauvignon blanc
- 1/4 cup orange liqueur
- 1 medium peaches, washed, pitted and sliced (about 1 1/2 cups)
- 1 cup strawberries, washed, hulled and sliced
- 1 orange, thinly sliced
- 1 cup green grapes, halved
- 1 cup bing cherries, pitted and halved
- Ice
- fresh mint sprigs for garnish (optional)
- simple syrup (see below; you’ll need water and sugar)
Preparation
Step 1
In a large pitcher, mix the white wine and orange liqueur. Add the peaches, strawberries, orange slices, grapes and cherries. Stir all to combine. Refrigerate 2 hours.
To make a simple syrup, boil about one and a half cups water and stir in enough sugar to sweeten to taste. Stir often and reduce down to about half, or until you have about a cup of syrup, 5-8 minutes. Cool completely.
Stir in the simple syrup prior to serving and sweeten to taste. Serve over ice and garnish with fresh mint if desired.
Notes:
In case you’re curious, I opted for a Francis Ford Coppola pinot grigio. The husband and I are Coppolla wine fans, both red and white. Knew I couldn’t go wrong there. Yes, it was tart at first, but it mingled well with the added sweetener.
If you want to make a double recipe, just double the wine and orange liqueur; there’s plenty of fruit in the recipe for this. Just let the sangria rest in the fridge slightly longer the achieve a fruitier taste, if that’s the desired result.
Peach schnapps would be a good substitute for the orange liqueur.
Play with your fruit combinations if you’d like. Try whichever fruits look best that day in your market, but I do personally advise at least using orange slices, peaches and strawberries if you can get them that day.
Most sangria recipes call for soda water added in right before serving, just a splash or two. However, I’ve never had sangria where it was added in, say, a restaurant. We prefer it without, but know it’s an option if it appeals to you.