White Sangria

Small honeydew melon, cut into chunks
Small pineapple, peeled and wedged
4 medium peaches, well- ripened, cut into thin wedges
1 lemon, very thinly sliced
1 lime, very thinly sliced
2  bottles very dry white wine
½ cup sugar
2 tablespoons lime juice
2 tablespoons lemon juice
1 1-liter bottle carbonated water
Pineapple spears (added as garnish)

In a large punch bowl, combine melon, pineapple chunks, peaches, and lemon and lime slices.  Add wine, sugar, and lime juice; stir well to dissolve sugar.  Cover and chill.  Chill bottles of wine and carbonated water.

Just before serving, stir in chilled carbonated water and garnish each glass with a pineapple spear. 

You can find the above recipe as well as some for more traditional red-wine-based Sangria by tapping here on the Home Cookin’ index.

A reader has sent a suggestion for a more unusual approach, but perhaps more typical in Sangria’s home territory, Spain:

Hi Sue,
    When I first went to Spain in 1957 we were served Sangria made with a combination of both white wine and red wine.  Any kind of wine for both white and red are good.  I think the combination not only makes a tastier drink but is also much prettier than just plain red or white Sangria.  
   We had it with all kinds of fruit so whatever you have on hand is fine.  They mashed up some of the fruit and left the remainder whole.  Rather than mashing some of the fruit, you could just add orange and lemon or lime juice in small portions.  Taste and if not sweet enough add to the pitcher about 1/4 c. fine grain sugar (or to taste depending on the dryness of the wines you use) and chill.  When ready to serve add one bottle of chilled soda (I find ginger ale too sweet to use) and stir. 
     There are so many recipes for Sangria and all depend on your preference.  Experiment until you find the right combination for your taste. 
    Good luck.  Faye


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