My last Fourth of July post this year and I’m going out with a bang – wine! I don’t make sangria enough, but it’s summer and a holiday, so why not start! Funny story about sangria, my husband swore that’s all he would drink when we got to Spain. He was all stoked about trying it and when we got there, he didn’t even try a sip. Looking back, that’s probably one of the things he regrets most – ha!
Lucky for him, I made this white sangria yesterday and he was able to enjoy a glass (or two). It’s filled with all the berries and apples, and topped with sparkling apple cider, making it such a refreshing and semi-sweet drink for the Fourth.
And if you couldn’t already tell, I’ve clearly gone overboard with the use of my new star-shaped cookie cutter, but hey, it makes everything much more festive. If you end up making this, don’t forget to tag #marinamakeseats!
Red, White & Blue Sangria
- 1 bottle of pinot grigio
- 1 cup of strawberries, halved, plus additional for topping
- 1 cup of apples, cubed or star-shaped by using a star cookie cutter, plus additional for topping
- 1/2 cup of blueberries, plus additional for topping
- 1/2 cup of blackberries, plus additional for topping
- 1 tablespoon of sugar
- 1 – 1/2 cups of sparkling apple cider
Place the wine, strawberries, apples, blueberries, blackberries and sugar into a large pitcher. Stir with a spoon and refrigerate over night or for four to six hours.
To serve, place ice in glasses and pour sangria. Top with sparkling cider and additional fruit.