White Sangria
From krumkake 14 years ago
- - to make
- Serves 12
Erin and I hosted a shower last weekend and Erin came up with the best sangria I've ever tasted. While she didn't use measurements, we tried to write it down to the best of our memories. This is light, fruity, and very refreshing, with a "not to heavy taste" on the alcohol, which was perfect for a wedding shower beverage.
Ingredients
- 1 apple, cut into bite sized wedges shopping list
- 1 orange, cut into bite sized wedges shopping list
- 1 lemon, cut into bite sized wedges shopping list
- 1 lime, cut into bite sized wedges shopping list
- 2 bottles chardonay shopping list
- 1/2 to 1 cup sugar, depending on how sweet you like your sangria shopping list
- 1 bottle champagne, extra dry, chilled shopping list
- 1 cup triple sec liqueur, chilled shopping list
- 2 quart bottles of carbonated Italian soda (we used blood orange flavor - available at Trader Joe's), chilled shopping list
- OR 2 quarts of sparkling apple cider, chilled shopping list
How to make it
- About 2 to 4 hours before serving, pour the wine and sugar over the fruit wedges and allow the fruit flavors to infuse into the wine (refridgerate the mixture during this time).
- When ready to serve, pour in champagne, Triple Sec and carbonated soda OR sparkling cider.
- Serve in glasses with some of the fruit in each serving.
- NOTE: As long as all of your ingredients are chilled first, there should be no need for ice in the serving cups, as that tends to melt and dilute the sangria. We found that adding everything after it had been well chilled worked great.
The Rating
Reviewed by 5 people-
Sounds great! Prefer the white to the red. Will look for the Blood Orange carbonated Italian soda at our nearby TJs. High 5 and a smile.
californiacook
in loved it
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Thanks for the wonderful post. Yes, I must agree I think this sounds better than the red!
High 5 to you!
Valerie
valinkenmore
in Malott loved it
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Thanks for this recipe! I think the white sangria will be my favorite.
cookinggood
in Leesburg loved it
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