It’s been a sangria summer here at Chez Cayenne. It started with a strangely salty bottle of wine
, and progressed to a couple of traditional versions. I also fell in love with this sangria for July 4th
, but I didn’t get around to making it, not this year at least. This one I dreamed up when I read a recipe for champagne punch that reminded me of sangria. For the last couple of years, I’ve been drinking vinho verde, a crisp, dry white from Portugal. It’s lower in alcohol that most wine (9% vs. 12 or 13%) so it’s great for hot weather. It’s slightly effervescent and is reminiscent of brut champagne. Since verde means “green” I paired it with green fruit and juice. This tastes like a cross between sangria and a margarita.
Sangria VerdeNote: unlike traditional sangria, there is no added sugar in this.
1 green-yellow ripe pear
1 Granny Smith apple
1 cup green grapes
1 bottle vinho verde or other dry white wine
1-1/2 ounce Grand Marnier or triplesec
1-1/2 ounce cognac or brandy
a 12-ounce can lemon-lime soda
1/2 cup limeade or lemonade
Slice limes into thin rounds. Core and slice apple and pear thinly, leaving peel on. Cut grapes in half. Mix all ingredients in a 2-quart pitcher and chill well.
This gets better if the flavors are allowed to meld for a few hours before serving.
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