The best part of making sangria whether it’s red or white is showcasing the beautiful seasonal fruit. This time of year the fruit options are unlimited with peaches, plums and melon ripe for the picking. For my wine choice, I selected a fruity, floral, Moscato and added thinly sliced citrus and fresh berries. I also added a few tablespoons of a mint simple syrup. This sangria is a perfect summer happy hour drink for a backyard party with your friends.
- 1 cup granulated sugar
- 1 cup water
- 1 sprig fresh mint (or 4-5 leaves)
- 1.5 liter bottle (or 2 bottles 750ml) white wine of your choice
- 2 cups cut fresh fruit of your choice
Combine the sugar, water and fresh mint in a small saucepan, to make the simple syrup. Cook over medium heat until the sugar dissolves completely. Remove from the heat and let the simple syrup cool.
In a large pitcher, combine the white wine and 2-4 tablespoons (or to taste) of the mint simple syrup. Stir to combine. Add in the fruit and chill before serving. The sangria is even better the next day after the fruit has been soaking in the wine. Serve in glasses filled with ice for a chilled and more refreshing drink. Garnish with sprigs of fresh mint.