January 15, 2018
Sangrias. Usually you think of the red sangria, and to be honest, that was the only version I ever made…pretty much just so I could use up red wine (I can’t seem to drink red wine on it’s own!). But one tragic day during the festive season, we almost ran out of booze and all the shops were closed (I know right?!) so we got creative with the very last bottle of wine in our possession. This original concoction has been fine-tuned over the years and is my absolute fave…
THE WHITE SANGRIA
1 bottle of Sauvignon Blanc
1/4c Brandy (optional)
1/4c Peach Schnapps (optional)
1 tin of lychees (including juice)
1 punnet blueberries or strawberries
2c apple juice – chilled (we like McCoy’s Pink Lady)
2c lemonade or club soda – chilled
mint leaves to garnish glasses
Combine the wine, brandy and peach schnapps.
Add the tin of lychees and choice of berries.
Slice up the remaining fruit as you like (rounds/wedges) and add it in.
CHILL for as long as possible (24 hours if you’re organised!).
When ready to drink, add in the apple juice and lemonade and stir.
Serve in wine goblets or highball glasses and garnish with sprigs of mint.
Stay tuned though – our RED sangria recipe will be up soon too!