Hello! Hope everyone had a great 4th of July. I celebrated by making Sangria.
And then I celebrated by drinking Sangria and hanging out with cute dogs and pals.
Red, White & Blue Sangria
- 3 bottles Pinot Gris (lighter in color than other whites)
- 1 cup Triple Sec
- 1 green apple, sliced
- 1 nectarine, sliced
- 1 pineapple, cored, sliced and shaped into stars!
Top with Soda Water when ready to serve.
Mix all ingredients together. Chill overnight or for 2 hours while you head to a rooftop bar to drink Prosecco with friends.
- 1 box Trader’s Joe Shiraz (equivalent to 4 bottles)
- 1.5 cups Apricot Brandy
- 2 cups of strawberries, washed, de-stemmed and sliced
Top with Ginger Ale or Sprite when ready to serve.
Mix all ingredients together. Chill overnight or for 2 hours while spraying sunblock on your face to prevent a sunburn while drinking Prosecco on a rooftop bar.
- 3 bottles Sauvignon Blanc
- 3/4 cup Blue Curacao (blue-colored triple sec, basically.)
- 2 cups Blueberries
- 1 apple, sliced
Top with Soda Water or Sprite when ready to serve.
Mix all ingredients together. Chill overnight, or while taking pictures on a rooftop bar while drinking Prosecco.
–> You can be creative with the wine used when making Sangria, but for the love of all things delicious, please don’t use Chardonnay. The buttery, oaky flavor will not go well with the fruits.
–> Some recipes call for simple syrup (a blend of equal parts sugar and water, heated on stovetop then cooled), but I find the white wines are sweet enough without it, and the red can be sweetened with using ginger ale or sprite instead of soda water.
–> Ice is totally optional—I forgot to serve my Sangria with ice yesterday, probably because of the Prosecco consumed at Departure.
–> I got the idea to cut stars into my pineapple from Recipe Girl’s blog.
–> These recipes serve 8-10 people each, but can easily be halved.