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  • Catherine Irvin

White Summer Sangria

Updated: Dec 15, 2019


Hi, remember me? It’s been a minute, But the sun is back to come for us fair-skinned people in the months collectively known as summer. I’ve been in my kitchen but unfortunately haven’t made time to document it all. Honestly, managing a blog is hella difficult with working a full-time job and managing my other full-time job: my boyfriend. (Hey Ric, you better be reading this or we won’t be dating much longer!) It doesn’t mean I’ve lost my touch for the kitchen, though. Breaks are good to remember how much you love something when you return to it.

Summer is the best time of year in the kitchen. The sun seeps in the windows and copious options of produce fill the grocery shelves. Strawberries are actually red-dripping of juice- and grown men are walking out of Wegmans with basil plants. What a beautiful sight.

I attended the horse races last weekend, meaning I made the best kinda grownup juice: SANGRIA! What better way to enhance a bottle of wine than with the essence of summer’s fruit?

THE WINE & FRUIT

My white sangria starts with a pinot grigio. Any dry white wine honestly works fine, but it’s your preference because it’s your sangria here. I add sliced pears, mangoes, lemon, limes, and mint. Equal parts club soda and ginger ale come next. If you want something on the sweeter side, go all in with the ginger ale and ditch the club soda. Just trying to save you a headache on the Lord’s Day, friends!

THE ALCOHOL

Most sangria's call for brandy and Cointreau, but I strictly use Cointreau (an orange liquor). This started as a last-minute substitute, but I actually like it better. Cointreau is powerful in the slightest measure. Be careful, yet generous. You feel me? Just now thinking ~college Cath~ would be like, “One cup should do it!” Nah girl, we need 1/3 of that.

Follow below for directions to avoid a sangria that will have you falling over. The recipe will have you feeling just right. Wishing you joy & sunshine whilst drinking this adult juice.

XO//CATH​

-THE RECIPE-

1 bottle pinot grigio

1/3 cup Cointreau liquor

1 cup club soda

1 cup ginger ale

1 pear, sliced

1 mango, roughly chopped

1 lemon, sliced

1 lime, sliced

mint to taste

Chop all fruit and place in a large pitcher. Pour the wine, sodas, and liquor in the pitcher. Refrigerate for at least 12 hours.

Serve over ice with a sprig of mint.


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