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:
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