Sangria is one of those wonderfully easy drinks you can throw together at a moment’s notice if you have unexpected company or just feel like snazzing up your regular wine routine. I’ll just go ahead and assume you have a regular wine routine. And that it’s okay to use the word “snazzing.”
I made this light and refreshing Sangria to go along with the Latin Pork & Tomatillo Stew I brought to a friend’s birthday party. I usually grab a bottle of red wine when I’m craving sangria, but today I thought starting with a dry white wine would make a nice change.
I made the husband pick up a bottle of St. Germain (elderflower liqueur) a few weekends back to make elderflower mimosas for my sister’s birthday.
Unfortunately Luckily I had also made a (delicious!) batch of lavender lemonade that morning so the elderflower liqueur went mostly untouched. This left me with the majority of a bottle of elderflower liqueur and no specific plans for it. I’ve just been casually adding it to stuff the past few weeks because it is DELICIOUS. It’s not cheap, but it so fun and fancy. And yummy. And did I mention delicious?
I’m practically swimming in cherries at my house so I pitted and halved a few to include with the plums and blueberries.
My basic method for making sangria includes a bottle of wine, some fruit, something fizzy, and some type of sweet liqueur. I particularly love doing a red wine sangria with ginger ale and limoncello!
I liked that this sangria wasn’t overly sweet, but if you prefer yours on the sugary-side I’d suggest adding extra triple sec.
Makes: 6 Servings
- 750 ml. (1 bottle) dry white wine (I used an un-oaked chardonnay)
- 1.5 oz orange liqueur (triple sec)
- 3 oz. Elderflower liqueur (I used St. Germain)
- 1/4 c. blueberries, halved
- 1 red plum, sliced thin
- 1 c. cherries, pitted and halved
- 2 c. unsweetened sparkling lime water (if you can’t find this, just use club soda and lime juice)
- Mix the first 6 ingredients.
- Let the flavors mingle.
- When you’re ready to serve, add the bubbles pour!
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