13 August 2011


I have never really been a wine drinker.  I just never cared for the taste of it.  I much preferred fruity mixed drinks.  But it turned out that I just hadn't found the right wine.  A year or so ago I discovered Moscato.  Moscato is a really sweet white dessert wine with lovely effervescence.  It's so tasty.  I'm really glad that I finally discovered a wine that I actually like!

Last fall I ran across a recipe for sangria made with Moscato.  I squirreled it away because, as you know, I have to make certain foods in certain seasons.  And this was definitely a summer recipe.  A couple of weeks ago my sister was in town, so after we put all the kiddos to bed, I whipped up some of this delightful stuff.  I ended up changing the original recipe, (go figure!), so here's my version.


White Summer Sangria


Ingredients:
1 (750 ml) bottle moscato
½ cup triple sec or other fruity liqueur
1 lemon wedge
1 lime wedge
1 tbsp sugar
6 oz. fresh raspberries
1 peach, sliced
2 cups ginger ale


Directions:
Pour moscato and triple sec into a pitcher.  Take both the lemon and lime wedges and squeeze the juice into the pitcher.  Add sugar and stir until dissolved.  Add raspberries and peaches and stir.  Chill in refrigerator for at least half an hour.


When ready to serve, add ginger ale and stir to combine everything.  Pour into glasses with ice and garnish with lemon and lime wedges.


Makes 4 servings.

Please excuse the poor quality of the photos.  Since I made this at night, the lighting was bad and these pics were the best I could get!

I had never made sangria before, so I wasn't really sure what to expect.  I knew it contained wine and fruit, but that was about it.  Sangria is traditionally made with red wine, but this super sweet white wine version rocks!  And it seems "lighter" somehow, and more fitting for summer.

You can use frozen fruit if you get the unavoidable urge to make this out of season, just let the fruit thaw before adding it to the drink.

I made this again last night, but used Sloe Berry Liqueur instead of the Triple Sec.  That was really good too! You can really use anything you like, as long as it's sweet and fruity.



So pretty in the pitcher.

I hope you get a chance to make this before summer leaves us for good!

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