4th of July Summer Sangria
This delicious 4th of July <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="67" data-gr-id="67">sangria</g> recipe is made with red, white and blue fruit for a patriotic twist.
- 1 bottle of cava dry Spanish sparkling wine
- 1 bottle fruity dry white wine Spanish Rueda or Sauvignon Blanc are good options
- 1 cup fresh raspberries
- 2 Granny Smith apples
- 1 cup white fleshed melon like honeydew
- 1 cup red grapes
- 1 cup fresh blueberries
- 1 cup fresh watermelon
- 1/4 cup sugar optional
- 1/2 cup pineapple juice
- 1/4 cup brandy optional
- 1/2 cup simple syrup to taste
- Ice cubes
Start by preparing the fruit: Dice the apples into small cubes (peel off the skin), use a melon baller to get one cup of melon and watermelon (if you don't have one dice into cubes), and cut the grapes in half.
In a large bowl, marinate the raspberries, apple, white melon, and grapes, along with the 1/4 cup of sugar and 1/4 cup of brandy (if using). Marinate at least 20 minutes, but preferably 1 hour.
In the meantime, make a simple syrup: put 1/4 cup sugar and 1/4 cup water in a small saucepan and bring to a simmer. Let cool.
Add the bottle of white wine and the pineapple juice to the marinated fruit. Taste for sweetness (depending on the fruit used it may or may not need the simple syrup). Adjust with simple syrup if necessary.
Prepare a large glass with ice cubes, some fresh blueberries, and fresh watermelon. Pour the sangria mixture over the glass until 2/3 full. Top off with cold cava. Stir ever so slightly to make sure everything is mixed, but not enough to break the bubbles in the cava.
Calories: 594.2kcalCarbohydrates: 88.7gProtein: 2.22gFat: 0.74gSaturated Fat: 0.07gSodium: 60.21mgPotassium: 749.98mgFiber: 6.11gSugar: 75.83gVitamin A: 2310.61IUVitamin C: 31.15mgCalcium: 72.39mgIron: 3.67mg