What a glorious stretch of weather we’re having – the abundance of sunshine is perfect for sangria!
This week, I’m sharing recipes for sangria that truly “sparkle,” because they’re made with sparkling wine. Bubbly is enjoying increased popularity, and it’s available in many affordable options. When you’re pouring it over fruit for sangria, choose something under $15 and go with a Brut or Semi-dry designation so the sangria is refreshing and not too sweet.
Here’s my recipe for Hello, Honey! Sangria:
Combine 1/2 cup seedless red grapes, halved, 1/2 cup seedless green grapes, halved; 1 cup ripe bite-sized honeydew melon pieces, and 2 tablespoons of Midori liqueur in a pitcher.
Stir and refrigerate for about 30 minutes or more.
To serve, scoop the mixed fruit into large wine glasses and top with sparkling wine.
Here’s the Black London:
Squeeze the juice from fresh lemons into a measuring cup so that you have 1/2 cup. Remove any seeds.
Add 1/4 cup gin to the lemon juice and stir to combine.
Refrigerate for about 30 minutes.
When ready to serve, place two or three fresh blackberries and raspberries in large wine glasses.
Pour in the lemon/gin mixture just to cover the fruit. Top each glass with sparkling wine.
Next, invite me over.
Happy weekend!! (Both recipes are from my book, Seasonal Sangria: 101 Delicious Recipes to Enjoy All Year Long.)
