Wednesday, May 16, 2012
Summertime weather has arrived in Los Angeles, and with it came a craving for some fruit-laden, sparkling drinks. And so Sangria Saturday was born. We spent the afternoon outside, sipping at homemade red and white sangria - delicious (and cut with sparkling water so we could still stand come evening).
We were responsible for the white sangria, which I've never attempted before, so I thought I'd share my recipe here. That's my presentation on the lower right - my knife skills (not to mention patience) leave a bit to be desired, so I opted for chunkier fruit, but you can see the advanced version of slice and dice to the left (Greg's red version). Both turned out great, but my favorite mixed both with a healthy slug of ginger ale.
1 large bottle of white (I used Yellow Tail chardonnay)
6 mid sized oranges, sliced and seeded
2 large lemons, sliced and seeded
2 large limes, sliced and seeded
1/2 cup raw sugar
Large pitcher or jar (this needs to be super big - we split ours into 2 batches so the jars could fit in my bicycle basket)
Divide wine if needed. Add the fruit in layers, with a little slosh of sugar with each type. Mix with a wooden spoon (or a long chopstick if you can't find your wooden spoon, oops) and leave refrigerated overnight. Cut with ginger ale or sparkling water to taste.
More awesome sangria recipes, courtesy of my lovely mama (HMD!)