Last summer, I was at a bbq where they served white sangria with apple and mint. It was delicious. Note to self: must re-create at home.
Glass after glass, I sipped away. I happily picked out all of the apple chunks, secretly wishing I could just eat them with a fork.
I became a bit paranoid though when several party goers began making that, ‘you have something in your teeth’ face at me. I checked my reflection (by way of a soup spoon) and almost passed out. My teeth were speckled in green bits! I was a seaweed monster.
Turns out, the mint was the culprit. The finely chopped mint.
In my sangria, there’s not a tiny green speckle to be found. The mint leaves go in whole. I combine white wine, triple sec, and lemonade. Then I toss in some crisp granny smith apples, sliced nice and thin on a mandoline (that’s how you get that cool star in the center). Pour over lots of ice, top off with club soda or ginger ale and serve chilled.
Which do you prefer, white or red sangria?
- 1 bottle of dry white wine, such as sauvignon blanc
- 1 cup all natural lemonade
- ¼ cup triple sec
- club soda or ginger ale
- 4 granny smith apples, thinly sliced
- 1 bunch of mint
- In a large pitcher, combine white wine, lemonade and triple sec.
- Using a mandoline, thinly slice your apples and add them to the pitcher. The lemonade will help prevent them from turning brown. Also, depending on the size of your apples, you may not need to use all of them. It’s up to you. If you are making this in advance, chill in the refrigerator.
- Right before serving, toss in some whole mint leaves and give it a stir.
- Fill individual glasses with ice. Pour in some sangria and top off with club soda or ginger ale.
- Garnish with extra apple slices and mint.