Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.
The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine usually contains 25 ounces so figure 5 ounces per person.
White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.
4th of July Red, White and Blue Sangria
Serves 8
Ingredients
2 bottles of chilled white wine (chardonnay or pinot grigio)
1 cup blueberries
10 strawberries, thinly sliced
1 apple (Gala or Honeycrisp is best), peeled and thinly sliced
1 lemon (about 2 tablespoons juice)
4 ounces sparkling water
Angostura bitters (optional)
Directions
Pour the wine into a large bowl or jar. Add the blueberries, strawberries and apples and use the back of a wooden spoon to mash the fruit (only slightly, for about 15 seconds). Cut the lemon in half and squeeze in the juice.
Chill in fridge overnight. Serve with ice in wine glasses with a splash of sparkling water and a dash of bitters.
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Photos by Ally-Jane
The post How to Make Sangria for 4th of July: A Red, Blue and White Wine Recipe appeared first on Organic Authority.
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