Today, I will do a magic trick. With a few simple (and cheap) ingredients, an inexpensive bottle of wine will transform into a sparkling beverage sure to make an impression at any summer party.
This experiment started the other day after work, when I picked up a party-sized bottle of Alice White Pinot Grigio. No offense to Australia, but this wine is terrible. So, I decided today would be a good time to try my hand at white sangria. We’ve all (probably) had the red variety. Sangria is essentially wine punch, and is traditionally made by adding fruit, sparkling water, and a touch of brandy or liqueur to a light red wine. A restaurant in Boulder serves a white sangria that has all the sweetness of the original, but adds a refreshing kick of champagne and uses lighter flavors like peach instead of the usual oranges and red apples. This stuff is delicious, and I highly recommend the Med’s cocktails to anyone who’s not up to making their own.
This recipe is easy, frugal, impressive, and deceptively potent in the alcohol department. Many sangrias have a lower alcohol content because of the added seltzer. This one… doesn’t. Plan accordingly! Enjoy poolside or at your next BBQ.
1.5 liter bottle fruity white wine I used Alice White Pinot Grigio
1 200 mL bottle of gin (lime gin would be tasty, but I couldn’t find it in a small bottle)
2 cups sparkling water
1 1/2 cups white sugar
2 peaches or nectarines, cut to 1/2 inch dice
1 pink (gala, honeycrisp, or pink lady) apple, cut to 1/2 inch dice
1 fresh lime
1 fresh lemon
a large pitcher or punchbowl
ice, for serving I found an adorable fruit shaped silicone ice cube tray at Joann’s
Slice off the ends of the lemon and lime. Place ends in a small saucepan and set aside. Slice the remaining fruit in half for juicing.
Place the diced apple and peach/nectarine in the bottom of your pitcher. Add all of the wine, all of the gin, and the sparkling water. Squeeze in all of the juice from the lemon and lime. Set pitcher aside in the fridge to chill.
Meanwhile, add the sugar and 1 cup of plain water to the small saucepan holding the citrus ends. Bring to a boil, stirring to dissolve sugar. Once boiled, remove from heat immediately and let cool completely.
When syrup is cool, remove the cooked citrus pieces. Add the syrup to the chilled wine mix. Stir and serve over ice! Add a lime wedge if you’re feeling fancy. Try topping each glass off with some champagne if you really want to sparkle.
The whole process takes maybe 15 minutes, plus time to chill.