Blood Orange White Sangria
Blood Orange White Sangria

A lot of the sangria I have been served made with red wine seems too heavy. My favorite version of the classic Spanish beverage is made with a crisp white wine and exotic citrus. Give this recipe a try, but be sure to warn your guests that its effects can creep up on them.

COOKING NOTES: You can use any citrus for the sangria, but it is worth it to spend a couple of extra dollars for organic fruits and less common varieties, such as Meyer lemons, satsuma tangerines, and blood oranges.

ENTERTAINING NOTES: For a little drama, try mixing a batch in a large, beautiful pitcher or vase from which you ladle it into goblets.

• 3 bottles (750 ml each) Pinot Grigio or Sauvignon Blanc, chilled
• 1-½ cups brandy
• 3/4 cup orange liqueur such as Cointreau or triple sec
• ½ cup superfine sugar
• 1 orange, thinly sliced
• 1 blood orange, thinly sliced
• 3 kumquats, thinly sliced
• 1 lime, thinly sliced
• Ice cubes (optional)

In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar and stir to mix all the ingredients and dissolve the sugar. Add all the citrus slices at once. Cover and refrigerate for 1 hour to allow the citrus flavors to come through. Serve over ice, if desired.

SERVES 10 TO 12

« back