I discovered something very important while living in New York: I like white wine sangrias a lot more than I like red wine sangrias. Don’t get me wrong, red wine sangria can be good, it’s just that in the summer time, on a warm night out on a patio with friends, there’s nothing like sharing a pitcher (or two) of crisp, cold, white wine sangria. Or, its even better cousin, the rosé sangria!
There are two ways that I make summer sangrias. One is the quick and dirty way, which I learned from Hitha a few Fourth of Julys ago. The best part about the easy way is that if you have a bottle of white or rosé in the fridge, and some frozen fruit in your freezer, you can make this in about 2 minutes (maybe less). Throw fruit into pitcher. Add wine. Stir and serve. I like this method when I’m in a rush because it still tastes good, and the frozen fruit helps keep the wine icy cold. When it melts and softens, it’s the best treat.
The fancy way (and here, I use the term fancy loosely) relies on fresh fruit, and some secret ingredients to give the sangria a little more oomph. This time of year, I love using all the beautiful stone fruit available at the market — in my rosé sangria below, I was happy to chop up fresh peaches, apricots, and plums for the mix.
What to do with all the wine-soaked fruit once the sangria is gone? Well, you can eat it, of course. But for a sweet treat, try using it as a condiment over vanilla ice cream or greek yogurt. It’d make a perfect dessert for your summer evening.
Here are my recipes for summer sangrias, two ways (easy vs. fancy!): Read the full post +