White Sangria

A couple of weeks ago I created a White Sangria from a couple of recipes I found online. None were just right, so I picked the ingredients I liked and one particular method. Over Labor Day I recreated the recipe to take to a dinner party at a friend's house. It was fruity, maybe a little sweet, which is easy enough to fix, and refreshing. I serve mine over ice, but you could drink it straight. It's very inexpensive if you have a nice, inexpensive bottle of chardonnay or pinot grigio. I used pinot grigio the first time and a chardonnay the second time.

For the fruit -- I used one sliced orange, one sliced apple -- cored, one sliced peach -- pitted, and about 1/2 c. halved grapes. You could use almost any variety of fruit -- even berries or bananas. Obviously, your sangria will taste like the fruit you add, so use the ones you like. I added orange and cherry liqueur -- you could use any fruit liqueur that enhances your already-existing fruit flavors.

White Sangria

1 c. white sugar
1 c. water
assorted fresh fruit
bottle dry white wine
1/2 c. orange juice or any other favorite fruit juice --
just keep in mind you're trying to keep it light (white)
2 T. Grand Marnier or other orange liqueur
2 T. Kirsch

Combine sugar and water in a small saucepan.
Heat until sugar dissolves and liquid is clear.
Place fruit in a glass bowl and pour hot syrup over it.
Cover and refrigerate for 8 hours or overnight.
At least 8 hours prior to serving, pour fruit and liquid into a glass pitcher.
Pour wine into pitcher and add juice and liqueurs.
Chill for 8 hours. Serve over ice or straight in a wine glass.

NOTE: If you think the entire recipe of syrup will make your sangria too sweet for your taste, add fruit and about half of the syrup and continue with recipe as directed. Reserve leftover syrup. After about 6 hours, taste and add more syrup if necessary.

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