White Sangria
"I had this at a GFs house one night and it was delightful! Thanks Martha (Stewart)! UPDATE 7/08: Made this delightful sangria a few dates ago. I would suggest using a variety of firm fruits for lots of color (orange slices, lime slices, black berries, blue berries, etc). I used blueberries, but they sunk. I also used Pinot Grigio and found it very refreshing. Chill all your liquids before serving. This can be made several hours ahead. Simply add the seltzer and ice at serving time."
photo by Chicagoland Chef du Jour
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1⁄4 cup brandy
- 1⁄4 cup sugar
- 2 peaches, firm, sub. nectarines
- 4 cups honeydew melon, about 1/2 melon (can use less)
- 750 ml white wine, ie. Sauvignon Blanc, Pinot Grigio, chilled
- 12 ounces seltzer water or 12 ounces club soda
directions
- In a large bowl or pitcher combine brandy and sugar. Let stand 5 minutes; stir to dissolve sugar.
- Prepare fruits: Halve peaches, pit peach and slice thinly.
- Cut honeydew in half, remove seeds, remove rind and slice into thin slices similar in size to peach sections.
- Add fruit and wine to brandy mixture.
- Just before serving add seltzer or club soda, stir again.
- Serve over a full glass of ice.
- Serve over ice.
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Reviews
-
Very good, this was lighter than the other sangria served at the party which made it a nice compliment. I did use a bit more brandy and a bit less seltzer water. But not much. The flavor didn't change. Also used a mix of melons; cantelope, honeydew and persion as I got some great fresh melons at my farmers market. Again, not a change in the flavor. Just a color change for the most part. I did use Pinot and I also used peaches and nectarines. We made three batches, so I was fun to mix it all up. It was chilled with ice cubes, but each glass I added 1 fresh ice cube with a sprig of mint frozen it. Just looked pretty. Nice recipe, again ... none left!
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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