Sangria. I freaking love it. Sangria makes me think of warm weather and being outside. Sitting on the porch in a nice comfy chair, looking at some pretty scenery, a pool, kids playing. Surrounded by good friends and family. Ah, heaven.
Now, if only that was the actual situation at my apartment. Instead of seeing a beautifully landscaped backyard, I see another building, bugs, and the annoying kids in the complex who play on our back stairs and mess things up on our porch (“Damn you kids, get off my lawn!”). Sigh. At least I can pretend I’m sitting poolside sans tons of bugs and misbehaved children.
Oh, and quick side note. I just realized that the last three posts I have done all have booze in them. No, I do not have a drinking problem. I just like using booze in my cooking. Except for this sangria, I do love to drink this sangria. I love this sangria because the grapefruit gives it a nice tang and it’s not overly sweet.
- 1 bottle white wine (go for something light and fruity)
- 2 cups peaches, diced
- 1/2 grapefruit, diced
- 1 1/2 cups peach soda or ginger ale
- 1/4 cup sugar + 1/4 cup water (optional)
- Combine the wine, peaches, grapefruit, and soda or ginger ale in a large pitcher.
- If you want the sangria to be sweeter, heat sugar and water in a small saucepan until the sugar dissolves to make a simple syrup. Remove from the heat and let cool completely. Stir in the simple syrup to reach desired sweetness.
- Refrigerate the sangria for at least two hours before serving.
Want to make your sangria more fizzy? Swap out the wine for some champagne!