The Facets Magazine

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Still feeling hot from Valentine’s Day? Cool off and start the weekend early with our recipe for white sangria. Mix it up with fresh fruit of your choice for a tasty alternative, or use a bottle of red Spanish wine for a more traditional route. Ingredients: 3 Tbsp sugar 3 shots Calvados, or other apple liquor 1 lime, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe green apples seeded and cut into wedges 1 bottle white Rioja Spanish wine, or other dry white wine 1 pint raspberries Ginger ale, for topping off glasses Directions: Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria for several hours. To serve, spoon fruit into glasses, adding a few fresh raspberries in each glass. Pour wine over top of the fruit and top off with a splash of ginger ale. And for some food pairing options, check out page 43 of our current issue for three Spanish tapas recipes.

Still feeling hot from Valentine’s Day? Cool off and start the weekend early with our recipe for white sangria. Mix it up with fresh fruit of your choice for a tasty alternative, or use a bottle of red Spanish wine for a more traditional route.

Ingredients:

  • 3 Tbsp sugar
  • 3 shots Calvados, or other apple liquor
  • 1 lime, sliced
  • 1 lemon, sliced
  • 2 ripe peaches, cut into wedges
  • 3 ripe green apples seeded and cut into wedges
  • 1 bottle white Rioja Spanish wine, or other dry white wine
  • 1 pint raspberries
  • Ginger ale, for topping off glasses

Directions:

  1. Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
  2. Cover with 1 bottle of Rioja wine and chill sangria for several hours.
  3. To serve, spoon fruit into glasses, adding a few fresh raspberries in each glass.
  4. Pour wine over top of the fruit and top off with a splash of ginger ale.
And for some food pairing options, check out page 43 of our current issue for three Spanish tapas recipes.

    Filed under recipes drinks Feb/March issue

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