Tuesday, August 9, 2011
I don’t really have a quick or witty story to tell to relate to this sangria, I just wanna say “Make this sangria… it wuz good.”
Seriously though, this was a mighty tasty sangria. For some reason I’m more drawn to white sangrias than I am your typical red sangria. Way way way back in 2008, I made a Peach White Wine Sangria. I think perhaps I just prefer the lightness of a white wine sangria. I made this for my neighbor’s 4th of July party and it was VERY well received. And all of his friends have VERY good taste in potluck party fare. Seriously, I was so happy at the first party of his we attended to discover couscous and fresh veggie salad, fresh caprese skewers, my favorite local goat cheese, and more delectable dishes.
I knew I’d be making this for a crowd, so I multiplied the recipe to use a 3L bottle of wine. I went ahead and added the mint and orange slices to the sangria and poured it all into my lovely new drink dispenser! This sangria was gone WELL before the sun set for fireworks. I like that it’s not sickeningly sweet, and the fresh mint really adds a herbal zing to please the palate. Here in Tennessee it’ll be hot well into September, so luckily we have plenty more opportunities to enjoy this refreshing drink!
Yield: Makes 8 servings
I doubled the ingredients listed below (and used a 3L bottle of wine) to serve a crowd. Please note if you want as much sangria as you see if my photo, you'll want to do the same. If you want to serve a smaller group of friends, the amounts listed below is what you'll need.
3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped
1 orange, sliced
In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.
PS. If you’re interested in a traditional red wine sangria, check out this one over at The Novice Chef!