White Wine Sangria with Mint

Inspiration.  It comes in many forms, in varying degrees of intensity, at unsuspected times, and in unusual locations.  While I was in the waiting room of the doctor’s office I was flipping through a food magazine which I had tucked into my purse, anticipating I’d be there for awhile.  As I looked through the pictures, read the accompanying stories, and browsed through the recipes, I was almost giddy with excitement.  All I wanted to do was run out of that office, plan a menu, whip up some pitcher drinks, and invite friends over for dinner.  The funny thing is that I didn’t actually want to make any of the recipes I was reading about—but yet they inspired me to want to go home and cook and create some of my own.  Yes, these are the things that make a food geek tick.

I love entertaining with pitcher drinks (supplemented with bottled beer and some wine) because they are just fun and easy.  It’s too much work to make drinks on a per person basis, so I just pick a drink that goes with the theme of the menu and whip up a big batch.  This particular warm day I decided to make a white wine sangria with grapes, cherries, some orange slices, and my delicious minted simple syrup.  I’m a very visual person and just imagining the colorful fruits swimming around in a pitcher of white wine made me happy.  Who doesn’t love to pour themselves a glass of cheer?

White Wine Sangria with Mint

Makes 1 pitcher –about 6 -8 glasses (double and redouble as needed)

1 – 750 ml bottle white wine (dry is better, but don’t spend a fortune on it)

2 cups of fruit, a combo of grapes and pitted cherries (or other small fruits)

1/2 navel orange, thinly sliced and quartered

2-3 tablespoons minted simple syrup (see below)

1 liter seltzer

fresh mint leaves

In a large pitcher, combine the wine, simple syrup, and fruit.  Allow to macerate for a couple hours in the refrigerator (okay to skip this step, but I recommend doing it!)

Before serving, add seltzer, fresh mint leaves, and some ice.  Serve cold.

(For minted simple syrup, I combined a bottle of purchased simple syrup in a saucepan with a handful of fresh mint sprigs.  Bring to a boil, remove from heat, and allow to steep while it’s cooling.  Cool completely and strain out the mint before adding to the sangria.  To make this from scratch, combine 1 cup water and 1 cup sugar in a saucepan and bring to a boil until sugar is dissolved, add mint, and allow to steep as directed above.)

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.
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