White Sangria Recipe!

As of late I’m on this Sangria kick.  There is as house warming party this weekend and guess what I’m bringing… beer and sangria.  I’m a big dude (6’4 210 lbs with a shaved head), it may seem unsuspecting that I dig some sangria, but I can’t get enough of it as of late.  It’s so damn good!  While most might think of Sangria as a summer time refreshing drink, I think of it as an anytime drink.  It’s relatively cheap to make if you end up making your own wine too.

We have, as well as other homebrew shops have wine kits.  I’m not sure about others pricing but you can make 30 bottles for $65-$80 from us.  It’s really not a bad price considering what you are getting.  It taste like good table wine at the end. So below is a Sangria recipe that is just killer; I use my own wine when I make it.  Generally it takes about 10 minutes to make but, if you can make it the night before put it in a lock and lock container, and stick in the refrigerator for 24 hours what you have is an amazing Sangria.

Peach

Ingredients:

1 Bottle of white wine (I like using Pinot Gris)

1/2 cup Peach Schnapps

1/4 cup sugar

2 Peaches Sliced Up

1 Orange Sliced Up

1/2 Mango Peeled And Sliced

1/2 Liter Of Ginger Ale

Directions:

  • Pour wine and Schnapps in a pitcher
  • Add sliced peach, orange, and mango
  • Add sugar and stir gently
  • Chill mixture for an hour (or my suggestion listed above)
  • Add ginger ale or club soda just before serving (ginger ale will make it a bit more sweet)
  • If you plan on serving right away make sure to use chilled white wine and ginger ale and serve over lots of ice.

If you want to have a bit more of a bite to it, add a few shots of Vodka to it.  I’ve also had some friends put rum into theirs.  It still turn out quite well.

 

 

Related Post

Natural Sack Mead

Fruit Additions For Mead

101 For Making Your Own Wine

 

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  1. Easy Sack Mead | Jay's Brewing Blog - January 24, 2013

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  2. It’s Summer, Time To Make A Russian Imperial – Really?! | Jay's Brewing Blog - January 24, 2013

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