Summer Sangria

Photo: Tom Woolery, IKONIX Studio

Sometimes gorgeous doesn’t dazzle. But, this pitcher perfect sangria blanca was wowza. It’s a Lindsey-fusion recipe. Food stylist Dianna Nolin volunteered to stir it together for a summery soiree we were throwing.

The moscato d’asti makes this a standout. It’s a lightly fizzed and subtly sweet low-alcohol wine. Perfect for sitting on the deck under the stars. But when used to concoct this sangria…oh. Oh. Oh.

It’s a cocktail you can eat. And it tastes like summer.

tropical white wine sangria for a crowd
Makes 12 to 15 servings (more or less).

1 750-ml. bottle dry white wine (Lindsey likes Pinot Grigio)
1 750-ml. bottle Moscato d’Asti* or white wine
1 liter bottle club soda, chilled (Lindsey skips the club soda when she makes this.)
2 cups fresh pineapple chunks
1 cup cubed papaya or mango
1 lime, sliced and halved

1. Pour wine and club soda in a pitcher. Add fruit and stir gently. Serve over ice. Be sure to scoop some of the fruit into each glass. (If you want to make this in advance, stir the pineapple and papaya chunks into the dry white wine and refrigerate up to 8 hours. Add the Moscato d”Asti, club soda, and lime slices just before serving.)

*Moscato d’Asti is a low-alcohol wine, that is subtly sweet and with a hint of fizz. (about half the bubbly of most sparkling wines.

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