ISO: ISO White Sangria Recipe...I know this was discussed recently, but...

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marianne

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I would like to have a T&T recipe to serve at a dinner party tomorrow (Saturday) night. Many, many thanks!

 
Desperation dinners' Sangria...this is wonderful...

Very pretty, too, with the pineapple and granny smith apple chunks. Liz

Super White Sangria
1 bottle (750 ml) dry white wine, such as Chardonnay
1 can (6 ounces) frozen lemonade concentrate
½ cup light rum
½ cup Triple Sec, or other orange-flavored liqueur
1 can (15.25 ounces) pineapple tidbits packed in natural juices
1 large apple (for about 1¼ cups diced)
1 bottle (16 ounces) or 2 cups chilled lemon-lime soda, such as 7-Up
Strawberries and/or orange slices for garnish, if desired


Start to finish: 7 minutes preparation, 2 hours chilling time, 5 minutes serving time.

In 1-gallon pitcher, combine wine, frozen lemonade concentrate, rum, Triple Sec, and pineapple (with its juices). Core and dice apple in pieces no bigger than pineapple pieces and add to sangria. Stir well and refrigerate, covered, for at least 2 hours.

Just before serving, stir in soda. Serve over ice, in wine glasses, garnished with fresh strawberries and orange slices, if desired.

Serving size: 1¼ cups, with fruit. Makes 8 servings.

Per serving: 250 calories, 33g carbohydrates, trace amounts of protein, trace of fat, 0mg cholesterol, 1g fiber, 18mg sodium. Calories from fat: none.

 
This isn't specifically for white sangria, but it's a great article from the Boston Herald

Viva sangria! Variety is the spice of this sweet summer treat
By Kerry Byrne
Wednesday, August 2, 2006

Few drinks draw a summertime crowd like sangria.

It’s a blend of red wine, brandy, liqueur, sugar, fruit juice
and fresh fruit, most closely associated with the Andalusia region
of Spain. Sometimes a little cava or other sparkling wine is added
to give it a few bubbles.

At Tasca, an inviting tapas restaurant in Brighton awash in
Old-World charm, the star attraction is the refreshing sangria
that’s mixed each day in old, gallon-sized wine bottles and served,
by the liter, from rustic, earthenware jugs.

Sangria accounts for 80 percent of all the alcohol consumed at
Tasca, said manager Kim Galbraith. The drink is equally popular at
other area restaurants known for their sangria, such as Dali in
Somerville and Casa Romero in the Back Bay.

“It’s nice, sweet, delicate, cold and easy to drink,” said Dali
general manager Cesar Salgado.

There are endless recipes for sangria, especially here in the
United States, where restaurants are less tethered to tradition and
need “to create other varieties to meet customer demand,” said
Tasca’s Galbraith. Tasca specializes in a peach sangria spiked with
peach schnapps and fresh sliced peaches.

White sangria also has grown in popularity. It simply
substitutes red wine with white wine.

And then there’s Mexican sangria - distinctly different from its
Spanish counterpart, according to Leo Romero, the chef-owner of Casa
Romero. “Like everything in Mexico, we add cinnamon,” he said.
“Spanish sangria tends to be very bland.”

But all sangrias have one thing in common, Galbraith said, which
makes it perfect for the kind of heat wave we’re having now: “It’s
cold, it has a lot of fruit juice, it relaxes you and it’s
definitely a thirst-quencher.”

PEACH SANGRIA

2 1/2 qts. red wine

3/4 c. sugar

2 c. concentrated orange juice

1 qt. water

3 oz. triple sec

3 shot glasses of peach schnapps

3 large peaches, sliced

Mix together wine, sugar, juice, water, triple sec and schnapps.
Chill until cold. Shake the sangria well, then pour it over ice into
a large wine glass. Add peach slices. Serves 8. DALI SPANISH SANGRIA


1 bottle Spanish Garnacha red wine

1 qt. orange juice

1/2 c. sugar (or adjust to taste)

1/2 c. orange liqueur

1/2 c. brandy

1 orange, sliced

1 lemon, sliced (optional)

Splash of Spanish cava or other sparkling wine

Mix wine, juice, sugar and liquor in a large jug. Chill. Pour
into wine glass over ice. Add fruit and a splash of sparkling wine
just before serving.

Serves 6 to 8.

CASA ROMERO MEXICAN SANGRIA

1/2 c. brandy

1/2 c. triple sec

1 c. orange juice concentrate

2 oranges, with rind, cut into half slices and seeded

1 lemon, with rind, cut into half slices and seeded

2 cinnamon sticks or 1 T. ground cinnamon

1/2 c. sugar

1 bottle of dry red wine

2 c. cold ginger ale

Place brandy, triple sec, orange juice concentrate, oranges,
lemon, cinnamon and sugar in a bowl, mix well, and let sit for
several hours, preferably overnight. Strain and discard fruit and
cinnamon sticks. Add wine and ginger ale. Mix well and pour into a
glass over ice. Garnish with a half slice of orange.

Serves 4 to 6.

 
You're right, clofthwld, excellent article. I always use a cinnamon stick, but...

never knew that it is a Mexican specialty. My guests scoffed up two gallons of the stuff, which was a version incorporating all the ideas in this thread. Many thanks to all!

 
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