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recipe_466_7773426

Sunnyside Sangria

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

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
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Sunnyside Sangria
Sunnyside Sangria

In stock

$4.29

Summary

    Tea-Infused Wine:
    1 bottle pinot grigio white wine (750 ml)
    4 oz Green Tropical Tea*

    Pineapple-Mint Syrup:
    3 oz Pineapple Sugar*
    1 Tbsp Peppermint Leaf*
    4 oz water at 200ºF

    Remaining Ingredients:

    1 ea lemon, sliced thin & halved
    2 ea ripe peaches, pitted & sliced*
    1 quarter ripe pineapple, cored & sliced*
    16 oz pineapple juice
    4 oz brandy

    To Serve:

    16 oz (+/-) club soda or Prosecco
    optional fresh herb garnish (mint, thyme, or rosemary)

    *frozen peach slices and pineapple chunks can be substituted (8 to 10 ounces of each)

    Combine wine and tea in a 32-ounce mason jar; seal and refrigerate for a minimum of 6 hours and up to 24 hours. In the meantime, prepare the pineapple-mint syrup.

    Add pineapple sugar and peppermint to a 16-ounce mason jar; add 4 ounces 200ºF water. Stir until sugar fully dissolves and steep for 6 minutes. Strain and discard peppermint leaves; allow syrup to cool slightly.

    While syrup cools, combine remaining ingredients. In a half-gallon pitcher, add fruit, pineapple juice, and brandy; stir in pineapple-mint syrup. Refrigerate until tea-infused wine is ready.

    Strain tea leaves from wine and discard. Add tea-infused wine to fruit and brandy mixture; stir to combine. Refrigerate until ready to serve. Can be prepared up to two days ahead.

    To serve, spoon some soaked fruit in a serving glass; fill ¾-full with sangria. Top with club soda or Prosecco. Garnish with fresh herb sprig, if desired.

    Leftover syrup can be refrigerated in a tightly sealed container for two weeks.

    Approximate Yield: 8, 8-ounce servings.

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