This is one of those recipes that you can change up a lot (like next time, I might use peaches and fresh basil...or watermelon and honeydew..), add or take away some fruit, or make it just like I did.
I brought some to a friend’s for dinner and served it over good crushed ice (sonic ice to be exact!) with a splash of sparkling water. It was a great night…good friends, perfect Spring weather, sangria, grilled chicken and vegetables, Joy the Baker’s cookies that I can’t stop thinking about à http://www.joythebaker.com/blog/2011/04/brown-butter-toasted-coconut-chocolate-chip-cookies/
What you need:
-regular sized bottle (750ml) of dry white wine (I used a Pinot Grigio)
-1/2 cup orange liqueur (triple sec or cointreau)
-1.5 cups lemonade
-3 kiwis, cut into thin slices *
-1 large granny smith apple with skin, cored and thinly sliced *
-1.5 cups green seedless grapes, halved *
-1 lemon
-1 lime
-handful of strawberries, thinly sliced*
-handful of blueberries*
-splash of sparkling water or ginger ale, optional
*save some fruit for “garnish”…and by garnish I mean to toss a good amount of fruit on top of your sangria. The wine-infused fruit makes a nice little snack.
What you do:
Slice fruit and put it in a big pitcher. Add wine, triple sec (or cointreau), and lemonade. Let it soak and mingle and get good overnight. Serve over good crushed ice with a splash of sparkling water, and a generous handful of fruit, bring it to a party….or have a party as an excuse to make this.
Do you have a fun Spring/Summer drink you love making? Please share!
