white wine sangria

My roommate is a really nice person (you kind of have to be, to live with ME.  ha!).  She had a late July birthday, and I, swayed by her niceness and trying to think of delightful ways to celebrate her, decided to host a brunch for all of her/our friends.  The menu was pretty easy to figure out once I knew we’d have a big crowd: lots of things you can make the night before or the morning of.  Sausage and egg casserole, melon salad, bacon, biscuits, and my one special project, white wine sangria.

I love sangria and have done so since a study abroad semester in Sevilla, Spain… but I had a bad experience with red wine a few years later and have mostly avoided it since then.  Enter white wine, and all is well.  Let me tell you, white wine sangria is a perfect drink to accompany a summer brunch.  I WIN!

White Wine Sangria

INGREDIENTS

1 bottle white table wine (I used a bottle of Virginia white, but many recipes call for Spanish wine)

simple syrup (1 cup granulated sugar, 1 cup water, boiled for 2 minutes and then cooled to room temperature)

1 airplane size (50 mL or 1.5 ounces) bottle of brandy

1 Tablespoon Triple sec (or other orange liqueur)

1 white peach, thinly sliced

1/2 pint raspberries, halved

1/2 pint blueberries

1-2 liters seltzer water, chilled

DIRECTIONS

In large pitcher (or in my case, a large vase), mix wine, simple syrup, brandy, Triple sec, and fruit.  Cover and refrigerate for at least 12 hours.  When ready to serve, add in seltzer water and stir gently to mix.  Yields 6-8 servings.  Enjoy!

As you can see, I’m not the best photographer of liquids. *sigh*  Nevertheless, this was a popular and delicious drink, and I was very proud to have made up the recipe myself. 

Recommended for: summer garden parties, a refreshing adult beverage for the end of a warm day, and the perfect drink to set a happy, light atmosphere at any special event.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.