We've been slacking on Champagne Thursday — just been too busy with actual work! But with the temperatures rising (we're due for close to 100° this weekend in Vegas already), we bring you a refreshing drink found via Pinterest from Refinery29 — a light and fruity Sangria Blanca.
I'm not a huge Sangria fan, as a rule. I like red wine and I like fruit, but I'm not into red wine and fruit. I know it's not very Euro of me, but I'm just, well… not that Euro, I guess. But, I do enjoy a white wine sangria from time to time. I just feel it pairs better with fruit. I'm definitely giving this one a try — and soon!
Sangria Blanca from Refinery29
This recipe makes 2 large pitchers.
- 2 white peaches
- 2 white nectarines
- 4 oranges
- 1 pint strawberries
- 2 bottles torrontes (or any non-oaked white wine)
- 1/2 cup rose infused simple syrup
Slice the peaches and nectarines into eigths or tenths, depending on how big the fruit is. The original recipe recommends cutting the oranges into “surpremes”. The original author explains it thusly, “For the uninitiated, supremes are when you slice off the skin, and slice between the white membranes segmenting the fruit.” See? Then you can eat them easily when your drink is empty.
Halve the strawberries — easy enough! Now, simple syrup is easy to make, but I never feel like making it, to be honest. But this seems simple enough, hence the name, so I'll probably give it a go, if I can find a rose.
To make the syrup, combine 1/3 cup of sugar and 1/3 cup of water. Add the petals of one small very fragrant rose or a 1/4 teaspoon rosewater (if you happen to have that?). Bring to a boil, and let it sit for 10 minutes to steep. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine.
DRINK. Refill and repeat. And once more with feeling. Now you're enjoying your warm weekend!