3 Party-Perfect Sangria Recipes
When it comes to pitchers of drinks, few make us as happy as a jug full of sangria. With the end of summer in sight, we knew we could count on Club W’s amazing Tastemakers for a delicious new recipe or two. We asked Whitney Adams, the wine blogger and sommelier, and Claire Thomas, creator of The Kitchy Kitchen, to share three delicious sangria concoctions. The result? We were all too eager to try each pitcher. Whether you’re looking to whip up a batch for your next pool day, BBQ, dinner party or any other summertime get-together, one of these is sure to find your fancy.
Apple Mint Sangria
Whitney’s pick of a light-bodied Pinot Noir adds an addition of cherry flavor to Claire’s classic mix of apples and pears.
– 1/2 cup brown sugar
– 1/2 cup water
– 3 bottles light, fruity red wine (like Gamay, Beaujolais or Pinot Noir)
– 2 Pink Lady apples, cored and sliced
– 1 large Asian pear, cored and sliced
– 1 bunch fresh mint, leaves removed and roughly torn
1. Make the brown-sugar syrup by combining 1/2 cup of dark brown sugar with 1/2 a cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about five minutes) and remove the pot from the heat. Let it cool to room temperature.
2. Combine the apples, Asian pear, mint and wine in two pitchers. Add the sugar syrup a little at a time until it’s at the desired sweetness. Pop the pitchers in the fridge for two hours (up to two days) to let the flavors mingle. Fill the pitchers with ice and serve.
Spicy Mango Basil Sangria
Claire mixes up some spice in a fun, tropical sangria while Whitney pours in a citrusy Sauvignon Blanc.
– 1/2 cup palm sugar or dark brown sugar
– 1/2 cup water
– 3 bottles white wine (something with a bit of residual sugar)
– 2 mangoes, peeled and chopped
– 1 bunch Thai basil leaves, roughly torn
– 4 Thai chilies, finely sliced (more if you like its really spicy)
– 1/2 cup palm sugar or dark brown sugar
1. Make the palm sugar syrup by combining a 1/2 cup of palm sugar (or dark brown sugar) with 1/2 a cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about five minutes) and remove the pot from the heat. Let it cool to room temperature.
2. Combine the mango, chilies, basil and wine in two pitchers. Add the sugar syrup a little at a time until it’s at the desired sweetness. Pop the pitchers in the fridge for two hours (up to two days) to let the flavors mingle. Be warned, the longer you let the sangria sit, the spicier it will get, so if you don’t want it too hot, either add less chili or add the chili a few hours before serving. Fill the pitchers with ice and serve.
Whitney adds a juicy rosé to this Sangria Blanca recipe from Claire’s upcoming cookbook, The Kitchy Kitchen: New Classics for Living Deliciously.
– 4 bottles rosé or any non-oaked white wine
– 2 white peaches
– 2 white nectarines
– 4 oranges (we used a combo of tangelos, blood oranges and juicy Valencias)
– 1 pint strawberries
– 1/2 cup rose-infused simple syrup
– 1/3 cup sugar
– 1/4 cup water
1. Slice the peaches and nectarines into eighths or tenths, depending on size. You can do whole slices of the citrus, but Claire prefers cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membrane, segmenting the fruit. Halve the strawberries.
2. To make the syrup, combine 1/3 cup sugar and 1/3 cup water. Add the petals of one small, very perfumey rose or 1/4 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep. Let the syrup cool to room temperature.
3. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine. Add ice, pour and enjoy.
Any one of these mixes would make for a festive soirée, #sangriayay is just one delicious party in a glass.
Which one are you going to try first? Let us know in the comments below!
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