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It is mid-June, and it means it’s time for Sangria cocktails! White sangria is a lighter and fruitier drink than red sangria, and, therefore, it is perfect for sipping at the pool, sharing it with friends at cook-outs, pool parties, etc. I love to add apples to sangria – they add wonderful flavor to the cocktail and also taste great with all the alcohol soaked up! As you can see in the photos, I added both green apple (Granny Smith) and red apple (Gala), along with peaches and oranges, for presentation purposes as well as because they both add individual flavors to the drink! So good!
It’s quite easy to make, once you have all ingredients in place. Just place all ingredients, including fruit but excluding bubbly stuff, into the pitcher. You may also leave out some fruit (especially if it won’t fit with others in the pitcher) to freeze it and use it for ice when serving!
Make sure to refrigerate the sangria overnight or for at least 8 hours (up to 12-16 hours) – all the flavors will have time to combine, and the fruit will soak up the liquor and will be so delicious! There is a marked difference in the drink if you don’t let it sit in the fridge for several hours. When it’s time to serve, cut the sangria with ginger ale or soda or sparkling water right before serving. Then, fill the rest with white sangria and fruit!
- 1 (750 milliliter) Bottle of dry white wine
- 3/4 cup Peach Schnapps
- 1/4 cup brandy
- 2 sliced peaches
- 1 sliced green apple, cored but not peeled (Granny Smith)
- 1 sliced red apple, cored but not peeled (Gala)
- 1 sliced orange
- 1 cup orange juice
- 2 cups of ginger ale or citrus soda pop (add only right before serving)
- 1/4 sugar dissolved in a small amount of hot water and cooled (optional)
- peach related liquid
- Place all ingredients, including fruit, but excluding sugar syrup and ginger ale (or citrus soda pop), in a pitcher and stir to mix. You may leave out some fruit (especially if you have too much of it, and it won't fit with others in the pitcher) and freeze it and use it for ice when serving!
- NOTE: You might not need to add sugar syrup to the pitcher at all. Taste and see if you need to add it to sweeten the sangria up to your tastes. In deciding how sweet you want your sangria, keep in mind that after it's been refrigerated and cooled, you will also be adding sweet ginger ale or soda pop to each serving glass right before serving - therefore, you might not need sugar syrup at all. Before refrigerating the sangria, I would suggest making a sample drink with ginger ale (citrus soda pop, sparkling water, etc. - whatever you would use to cut the drink) to taste for sweetness and decide whether to add sugar syrup or not.
- If you like, you might freeze some peach slices and add them to the pitcher right before serving.
- Refrigerate at least 8 hours ( up to 12-15 hours) before serving. Serve over ice. Cut the sangria with ginger ale (or citrus soda pop, or sparkling water) right before serving it - pour ginger ale at the bottom of the glasss, about 1/3 and fill the rest with sangria and fruit. Serve over ice.
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