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  • Mary Elizabeth

    Summer drinks! Pink Sangria... w/ Malibu rum and pineapple :)

  • Kylie Hughes

    White Sangria slightly adapted from Red and White Sangria by Aaron McCargo Jr. on Food Network Prep Time: 15 minutes Chill time: 2 hours Level: Easy Serves: 4-6 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) 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.

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