A white sangria recipe dressed up in stars and stripes for Fourth of July holiday celebrations.
I love a cold glass of fruity sangria on a warm summer day. It is, in my opinion, the perfect drink for lounging on the dock, a deck, or patio. It's also great for entertaining, for a late brunch with friends, or in the case of my Stars and Stripes sangria, celebrating the Fourth Of July.
I like to use a flavoured sparkling white wine when making this sangria. My favourites are Wild Vines Tropical Chardonnay, Girls' Night Out Pineapple Mango Tango, or XOXO Pinot Grigio Sangria. White fruit sparkling wines, like apple or white grape, will also work.
For those who prefer non-alcoholic beverages, the sparkling wine can be replaced with 7-Up, Sprite, or similar carbonated beverage.
TIP: Use a small, star-shaped cookie cutter to get perfect apple stars.
TIP: If you're not celebrating the Fourth of July, add or swap the fruits for ones you prefer. I love to add sliced white flesh peaches, Asian pears, green grapes, etc.
TIP: Use a flavoured sparkling white wine for added depth of flavour.
(Makes 12 servings)
1, 1500 ml bottle sparkling white wine, chilled (flavoured or fruit wines preferred)
2 honey crisp apples, 1/4-inch slices cut into stars
2 cups raspberries
2 cups blueberries
1 cup white grape juice
1/2 cup white rum
2 tablespoons Swerve (optional), or other 1-to-1 sugar alternative
In a large pitcher, add the sliced apple stars, raspberries, and blueberries. Add the white grape juice, rum, and optional sweetener, then mix well.
Add the wine to the pitcher and stir well. Test the drink for sweetness and add the optional sweetener if you prefer a sweeter beverage.
While it can be served immediately, it's best to store the Sangria in the refrigerator for 4 to 6 hours to allow the flavours to combine. Serve with marinated fruit.
Nutritional Information Per Serving:
total calories = 163 | total fat = 0.41g | saturated fat = 0.015g | cholesterol = 0mg | sodium = 3.5mg | carbohydrates = 27.98g | dietary fibre = 4.03g | sugars = 21.56g | protein = 0.76g