White Sangria - cooking recipe

Ingredients
    2 (750 ml) bottles of white Spanish wine (Albarino , Godello, Rueda, and Rioja from the north of Spain, Verdejo and Viuria from central Spain work well, however, a good dry Sauvignon Blanc can work in a pinch too)
    1/2 cup apple brandy, preferably Calvados
    1/2 cup superfine sugar (vary amount for sweetness)
    2 green apples, seeded and brunoised
    2 firm peaches, pits removed and brunoised
    1 lime, sliced thin circles, then halved
    1 lemon, sliced thin circles, then halved
    1 (750 ml) dry or crisp cava (prosecco will do as well)
Preparation
    Prepare and mix all ingredients, except the cava, in a large decanter or pitcher. Stir well, cover and let sit in fridge for at least a day. Add cava to decanter just before serving.

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