Recipe for: Sangria Blanca
|4 bottles||rosé wine or any non-oaked white wine|
|4||oranges (I used a combo of tangelos, blood oranges, and juicy valencias)|
|½ cup||rose infused simple syrup|
1. Slice the peaches and nectarines into eighths or tenths, depending on size. You can do whole slices of the citrus, but I prefer cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membrane, segmenting the fruit. Halve the strawberries.
2. To make the syrup, combine 1/3 cup sugar and 1/3 cup water. Add the petals of one small very perfumey rose (I had some in the house) or 1/4 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep. Let the syrup cool to room temperature.
3. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine. Add ice, pour and enjoy.
Recipe provided by Tastemaker Claire Thomas, as a preview of a recipe that is included in her upcoming book The Kitchy Kitchen: New Classics for Living Deliciously.