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Peachy White Sangria

August 6, 2009

Tuesday night I went to a farewell dinner for a friend who is moving out of town. I was given the fun task of bringing the sangria, since I’d told pretty much anyone who would listen how delicious Susanna’s Sangria was when I made it. This time, though, I decided to try a white wine based version. I wound up basing it on a recipe for White Sangria from the New York Times.

Even our guest of honor, who tends not to like alcohol, liked this version. That’s why it’s a little dangerous — it doesn’t taste alcoholic, and it’s easy to gulp down. Look out! The club soda adds a bit of fizz, but most of all I think it is important to temper the sweetness of the juice and schnapps a bit.

Peachy White Sangria
Adapted from White Sangria, in the NY Times

1 plum
1 peach
1 orange, similar in size to the plum and peach
6 oz. raspberries
1 c. peach schnapps
1½ c. white grape juice
1 750 ml bottle chilled sparkling white wine, such as cava
1 c. club soda (make sure it’s cold)

Wash and cut the plum, peach, and orange into bite-sized pieces (make sure to remove the peel from the orange, so it’s easy to eat the fruit out of your glass if you’d like to). At least 2 hours before serving, cover fruit with the schnapps and white grape juice, and refrigerate.

Just before serving, mix in the bottle of wine and club soda. Serve cold.

Filed under: Drinks