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White Sangria

September 11, 2011

We had a small get-together to celebrate my friend’s birthday a few weeks ago, and rather than just bringing over a bottle of wine, I decided to make something festive! I’ve made Cook’s Illustrated red sangria many times before, but this was the first time I’ve tried the white version. It’s the same recipe as red sangria, flavored with oranges and lemons, but it calls for a lighter-bodied wine such as Pinot Grigio rather than Merlot. I used a locally produced semi-dry white wine – it seems upstate New York is more known for Rieslings and sweeter wines, but it’s best to use a slightly drier wine for sangria because the added sugar and the fruit contribute significant sweetness. The sangria was fruity and refreshing – perfect for the warm summer night!

White sangria

Serves 4

Ingredients

  • 2 large juice oranges, 1 cut into 1/4-inch-thick slices and 1 juiced
  • 1 large lemon, cut into 1/4-inch-thick slices
  • 1/4 cup sugar
  • 2 tablespoons Triple Sec
  • 1 (750-ml) bottle fruity white wine (medium-bodied), chilled
  • 6 – 8 ice cubes

Directions

  1. Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 and up to 8 hours.
  2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

Serves 4

Ingredients

  • 2 large juice oranges, 1 cut into 1/4-inch-thick slices and 1 juiced
  • 1 large lemon, cut into 1/4-inch-thick slices
  • 1/4 cup sugar
  • 2 tablespoons Triple Sec
  • 1 (750-ml) bottle fruity white wine (medium-bodied), chilled
  • 6 – 8 ice cubes

Directions

  1. Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 and up to 8 hours.
  2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

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