White wine sangria is so quintessentially spring. No matter that it’s been chilly and rainy here and downright frigid on the east coast. We need something to aspire to. And according to the weather forecast, my fair city’s got a spell of 70 degree days coming our way. We need to be ready. And this is how we prepare.
And let’s overlook the fact that this doesn’t really resemble the, um, blood that sangria refers to, or that you can’t even see the kumquats that are supposed to be the star of this refreshing drink. If kumquats are out of season by the time you have a go at this, substitute them with some other fruit. If it’s summer, peaches and melons and grapes work marvelously. Oh, summer. We’ve got a ways to go before we get to you.
This White Wine Sangria recipe is part of the March Seasonal Food Guide.
WHITE WINE SANGRIA
1 750 ml bottle crisp, dry white wine
1 1/4 cups kumquats, sliced in half
1 1/2 cups fresh strawberries, diced
1 orange, halved and sliced
juice of one orange
2 ounces brandy
8 ounces sparkling water
2 tablespoons sugar
In a large pitcher, combine all ingredients. Stir, gently mashing the fruits to release some of their flavor. If you plan on letting it sit and mull overnight, you can add the sugar as is. If you’re going to consume it the same day, warm the tiniest bit of the fresh orange juice (maybe two ounces) and dissolve the sugar in that.
That’s it! Enjoy.