Summer Fruit Sangria In a pitcher/lg.bowl, combine 6 c fruit (mango, pineapple, cantaloupe, apricot, etc), sliced /cut into pieces, 1/4 c thinly sliced peeled fresh ginger, 1 to 1/2 c fresh basil or mint leaves, & 1/2 c orange-flavored liqueur. Mash gently with back of wooden spoon until basil is bruised and fruit releases juices. Add 750ml bottle chilled dry white wine Sauvignon Blanc / Pinot Grigio, & 3 Tbsp. fresh lemon juice. Stir & combine. Chill 1 hr, up to 1 day. Add ice before serving.
Summer Sangria Combine 1x750 ml bottle dry white wine, 60ml Contreau, 250ml of lemonade in a pitcher or jug. Add sliced lemons and limes, nectarines, strawberries and mint leaves and stir to combine. Add crushed ice to serve. Note: an aromatic white wine such as riesling or sauvignon blanc would be great for this sangria
Ingredients 1 peach, halved, pitted, and sliced into 1/2-inch wedges 1 nectarine, halved, pitted, and sliced into 1/2-inch wedges 1 plum, halved, pitted, and sliced into 1/2-inch wedges 16 cherries, pitted 3 tablespoons peach liqueur 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc 14 cups (32 ounces) chilled ginger ale Ice In a pitcher or large bowl, combine everything. Stir and refrigerate 1 hour
Holiday Sangria. The best of what is available during the fall and winter holidays - cranberry, pomegranate, orange, apple, and of course a good white wine.