White Sangria
White Sangria
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 31
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 17
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 397
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 31
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 17
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
Zest of 3 lemons
Zest of 3 oranges
2 cups/500ml white port
1 cup/250ml raspberries
1/2 cup/125ml orange liqueur, such as Triple Sec
1 or 2 peaches, peeled, halved and diced
1 cup/250ml Corinthian grapes, frozen
1 bottle/750ml sparkling white wine
Directions
- Preheat the oven to 150 degrees F (65 degrees C). Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour. Using a spice grinder, reduce the zest to a fine powder. Set aside. Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve. Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.
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