Summer fruits are here, and the grocery store shelves are practically exploding with peaches, plums, nectarines, cantaloupes, strawberries and apricots. If just thinking of them makes your mouth water, don’t stop at eating them fresh. Show off their bright color and flavor — and kick off any summer fiesta — with this light white wine sangria.
This recipe is highly adaptable: You can use any combination of wine, fruit, liqueur and herb. Experiment with what you have on hand, or follow this guide for an excitingly original taste.
- 6 cups assorted fruit, sliced or cut into chunks
- 1/4 cup fresh ginger, peeled and julienned
- 1 to 1 1/2 cups fresh basil or mint leaves
- 1/2 cup orange liqueur, such as Cointreau or Triple Sec
- 1 bottle dry white wine, such as sauvignon blanc or pinot grigio
- Juice of one lemon
1. In a large pitcher, combine the fruit, ginger, herbs and liqueur. Mash gently with a wooden spoon to bruise the fruit and crush the herbs slightly, releasing their flavor.
2. Add the wine and lemon juice, and stir.
3. Chill the sangria at least an hour, preferably overnight but no longer than a day before serving.
4. Pour over ice for a refreshing afternoon treat.
Don’t forget to buy organic whenever you choose stone fruits, apples, strawberries and other fruits with a thin skin, to avoid ingesting pesticide residues with your delicious drink!
image: stephanie vacher.