chickinthekitchen.com

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.

 Print this post

Filed under: Drinks

Tags: dinner, New York, NY, Peachy White Sangria, recipe, Susanna Sangria