White Sangria

This sangria is great, but actually much stronger than it tastes!


Into a pitcher with some ice pour:
1 bottle (750 ml) light, dry white wine (like pinot grigio)
--tip: as you pour the wine over the ice, shake the pitcher. If you pour the wine in without doing this, the ice will all fuse together

add:
4 oz Triple sec (4 shots)
2 oz brandy (get a brandy that is light in color--the darker ones tend to be sweeter)

add diced fruit like peaches, nectarines, cherries, berries, etc

If the sangria tastes too strong, add a few oz of lemonade (or white cranberry juice)

stir all together with a long handled wooden or plastic spoon (just not a metal spoon--i think i heard somewhere that using a metal spoon changes the taste)

serve over ice and top with seltzer if desired

Strawberry Rhubarb Sangria

Many of our recipes are packed, but this one isn't!

you can make the rhubarb syrup a day or 2 ahead, then it's pretty fast.

1 C. granulated Sugar
1 whole vanilla bean, halved and scraped
5 stalks Rhubarb- 4 coursely chopped, 1 cut into 1/4" slices
1 pint fresh strawberries, hulled and halved
4 oz brandy
1 bottle sparkling Rose
1 C. red wine
1 T. powdered sugar
2 limes juiced

In a saucepan, combine granulated sugar, 1 C water and the vanilla bean. Simmer until sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon, and set aside for 30 min, then strain.

Crush 12 berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, rose, red wine, powdered sugar, lime juice and the rhubarb syrup in a pitcher, and stir in rhubarb slices and rest of strawberries. Serves 6.

**note** Sparkling rose can tend to be sweet. If the rose is sweet, you may not need to add all of the rhubarb syrup. We have also made this with prosecco instead of sparkling rose and it turned out quite yummy!