Sangria for me was always the red variety, which I find okay, but once I discovered a white sangria, I was much happier. Again it is lighter than its red counterpart.
Around us there are a few Spanish tapas places where I like to eat with my friends, and a White Sangria is something that is always ordered first.
This version I found, is lovely. It's a stronger sangria, so I use the lemonade to not only sweeten it, but also to dilute it to the strength that I'm feeling on the day. So use the lemonade, to taste, add 2 cups, taste, then keep adding it until you are happy with the flavour. If your wine choice is a little dry, but you don't want to dilute it anymore, you can add some sugar for sweetness also.
The grapes and blueberries I love, and the apple just works beautifully. You can use fresh or frozen blueberries, just know frozen blueberries as they defrost will change the colour of the sangria. Also you can slice or dice the apples.
I love to serve it with ice, as I love it to be really cold, just add ice cubes to your glass and top up with the sangria. You could add the ice to the punch bowl, but I find it will melt and weaken the flavour of the sangria.
Also have teaspoons around so your guests can get at all the infused fruits.
This is a great party drink as it makes 3 litres, just serve it up in a punch bowl or a few jugs, and let your friends enjoy it.
Makes 3 litres
2 large green apples (400g), unpeeled, quartered, core removed, sliced thinly
1/2 cup (125ml) lime juice
1.5 litres (6 cups) Riesling
1/2 cup (125ml) white rum
1/3 cup (80ml) apple schnapps
3 cups (525g) seedless green grapes, halved
2 cups (300g) fresh blueberries
4 cups (1 litre) lemonade
Ice cubes, for serving
Place the sliced apple in a medium bowl, add the lime juice, mix it through, allow to stand for 5 minutes.
Place the apple slices and all the lime juice in a large punchbowl. Add the wine, rum, apple schnapps, grapes, blueberries and lemonade.
Cover, refrigerate 3 hours or overnight.
Just before serving place ice in a glass, top with the sangria.
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