Chef notes
I love to play with my sangrias using different spirits and wines and changing out the fruit depending on what is available (so long as it is ripe and sweet). It is a great signature cocktail for a party, fun and budget-friendly.
Technique tip: Use ripened fruit so that it releases its juices. Do not let the fruit steep for longer than 2 hours, it can turn the sangria bitter.
Swap option: For a sweeter sangria, use tonic water. Swap the fruit for any of your favorite ones.
Ingredients
- 1 cup water
- 1/2 cup sugar
- 1 (750-milliliter) bottle white wine
- 1 cup Cointreau
- 1/2 cup lemon juice
- 4 kiwis, peeled and cut in thin slices, divided
- 2 green apples with skin, cored and cut in 1/2-inch cubes
- 1½ cups green seedless grapes
- 1 liter club soda, chilled
- ice cubes
Preparation
1.In a small saucepan, heat the water over medium-high heat (do not bring to a simmer). Add the sugar and stir to dissolve. Cook for 1 to 2 minutes. Let it cool before using.
2.In a large pitcher, combine the white wine, Cointreau, lemon juice, most of the kiwis, apples, grapes and simple syrup. Set aside for 30 minutes for the flavors to marry.
3.Add the club soda and ice.
4.Serve in sangria glasses decorated with a kiwi slice.
