White Sangría

I was born and raised in Caracas, where the influence of Spanish cuisine, especially Galician, Basque and Catalan, was a constant. So, for me sangría (literally bleeding) or zurra, as they call it in Ciudad Real and Toledo, in Castile-La Mancha, was always red, as indicated by its name... until I moved to Miami.
Made with red wine, some fresh fruit and a dash of brandy, sangría is the perfect summer punch. Each restaurant has its own recipe and everyone choose the fruit they want. That is the beauty of sangría.

Some people make sangría with white wine and cava (the Catalonian sparkling wine). I've had it mixed with fruit juices such as passion fruit and the truth is that it is delicious!

Although I admit that my favorite is still the red one, white sangría is super popular here in Miami, especially among women. The recipe that follows is a delight. It was send to me by Gallo Family Vineyards in California, along with a bottle of Moscato wine.

Happy weekend!

White Sangría | Ingredients for 8-10 servings
16 ounces of Gallo Moscato wine
16 ounces of peach nectar
1 cup of brandy
½ cup of fresh orange juice
½ cup of fresh lemon juice
¼ cup of simple syrup (1 part sugar to 1 part water)
2 large peaches, cored and diced
2 medium plums, cored and diced
¾ cup grapes, halved
1 orange, sliced
4 big strawberries, sliced

Preparation
Combine all ingredients in a pitcher and refrigerate at least 1 hour, better if for 6-8 hours.

To print the recipe, please click here.


The wine used to prepare this recipe was a present from Gallo Family Vineyards. 
I did not receive any financial compensation for writing this post. All opinions expressed herein are mine.

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