One of my “To Do” activities this spring was to make white sangria. I first tried it this year at Urbis Design Day and thought it was a lighter, refreshing version of red sangria (which I also love). We had a few friends over in the weekend so I made both red and white. The white was yummy, but the red was even better.
I’ve grown out of love with white wine over the last year or so and while I don’t like chardonnay, I picked it because it’s less acidic to me than the other whites.
Thanks Mum for this cool blue drink set for my early birthday present! I’ve put it to good use already.
I made a simple sugar syrup with 2 cups of sugar dissolved in 2 cups of water. Boiled for 5 minutes (stirring occasionally just for fun) and then cooled and stored in a glass bottle. I used fresh strawberries (sliced) and canned fruit salad with additional canned mixed berries for the red sangria.
Tofu the bunny gets the green strawberry hats.
Soak about a cup of fruit mixture in: 1/2 cup Cointreau, 1/4 cup gin and 2 tablespoons sugar. Minimum 1 hour. Then add 1/3 cup sugar syrup, 1 bottle chilled chardonnay and top with ice and lime soda. Squeeze fresh lemon and add lemon slices as garnish.
A few red sangria recipes that I looked at used ginger ale, so I boosted this with a little of the Hakanoa Hand-made Ginger Syrup that I picked up the other weekend at Grey Lynn Farmers markets. This was a really delicious.
Soak about a cup of fruit mixture in: 1/2 cup Cointreau, 1/4 cup gin and 2 tablespoons sugar. . Minimum 1 hour. Then add 1/4 cup sugar syrup, 1/2 a bottle merlot and top with ice, ginger syrup, ginger ale and orange juice. Squeeze fresh lemon and add lemon slices as garnish.
Do not feed to rabbits.