Why not, right?! I make things of all shapes, sizes, and flavors, and that includes some DAMN good Sangria! This particular recipe is for White Sangria, and I’ve dubbed it my Spring Sangria, because it’s lovely color and fruity flavor is the perfect thing to sip whilst bidding farewell to winter and welcoming Les Printemps.
For this particular batch, I have doubled my normal recipe, since I plan to serve this up to at least 8 of my friends for what I like to call “Sangria Saturday”. If you are not throwing a soiree of sorts then halve the following, or prepare to drink this for weeks.
- 8 Liters of Carlo Rossi “Rhine” white wine (2 of those giant bottles)
- 1 cup Brandy
- 1 cup Peach Schnappes
- 1 package of fresh strawberries
- 1 pineapple
- 2 mangos
- 1 package of frozen peaches (defrosted) OR 4 fresh ripe peaches
- 1 giant beverage dispenser or pitcher
- Sparkling water of your choice
Pour the wine, brandy, and peach schnapps into your container and give it a stir. Dump in the whole bag of thawed frozen peaches, juice and all (if you’re lucky enough to get fresh ones, skin, pit and slice them and toss ’em in).
Chop the tops off all the strawberries, slice them into three pieces, and throw them into the beverage dispenser/pitcher.
Cube the mangos and the pineapple into big chunks and add them to the sangria. If you are unfamiliar how exactly to cut into a mango, check out this video.
Once everything is in, stir it up and pop it in the refrigerator overnight, or for at least 6 hours. The longer the better, as this gives all that booze time to break down the fruits and combine the flavors into a cohesive, delicious beverage. Once its ready, serve it in a wine glass with ice and a splash of sparkling water (I like to use La Croix Orange) and make sure to top it off with a few pieces of that boozy fruit! Welcome Spring!!!