Sunnyside Sangrias
The Spice & Tea Exchange
approximately 60 fluid ounces (before fruit). Makes 6, 10-ounce servings.
10 minutes
28 hours
While the red wine version may be more common, you can't beat the lighter, crisp refreshment of a white wine sangria, especially in the summer months. This rendition builds flavor on top of flavor, with tea-infused wine and a quick homemade syrup. Don't worry, the active prep time is minimal, the results are delicious, and it can all be made ahead of time. Cheers!
Ingredients
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750ml bottle dry white wine*
*Pinot Grigio or Sauvignon Blanc recommended- 3 Tbsp Green Tropical Green Tea
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- 6 Tbsp Mango Sugar
- 2 tsp Peppermint Herbal Tea
- 4 oz water
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- 1 ea lemon, quartered & sliced
3 cups frozen fruit chunks (pineapple, mango, peach, or combo)**
**fresh fruit can be substituted- 16 oz pineapple juice
- 4 oz brandy
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- 12 oz +/- club soda or Prosecco
- optional fresh herb garnish (mint, thyme, or rosemary)
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Sunnyside Sangria (Kit)
Directions
- Infuse Wine. Combine wine and green tea in a 32-ounce mason jar; seal and refrigerate for a minimum of 6 hours and up to 24 hours. Strain fully; discard tea solids. Yields 24 ounces.
- Prepare Mango-Mint Syrup. Add syrup ingredients to a small (8-inch) saucepan. Heat over medium-low just until sugar has fully dissolved (do not boil). Remove from heat and cover; allow to steep undisturbed for 5 minutes. Strain fully to remove peppermint. Allow to cool. Yields 6 ounces
- Assemble Sangria. To a half-gallon pitcher, add infused wine, syrup, fruit, pineapple juice, and brandy; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.
- To Serve. To a 16-ounce glass, add a few pieces of ice followed by a spoonful or two of fruit. Fill with 8 ounces of chilled sangria (about ¾-full). Top off with 2 ounces of club soda or Prosecco. Garnish as desired.