Summer Sangria
Summer Sangria
Print Recipe
|
Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018).
Summer Sangria
|
Print Recipe
|
Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018).
| Servings | Prep Time | Passive Time |
| 4generous servings | 15minutes | 1-12hours |
| Servings | Prep Time |
| 4generous servings | 15minutes |
| Passive Time |
| 1-12hours |
Ingredients
- 2 oranges
- 2 peaches
- 1 handful blackberries
- 1/4 cup Frescolio Grapefruit White Balsamic Vinegar
- 1/2 cup rum
- 1 bottle red wine Pinot Noir works well
- 2 cups soda water or ginger-ale, if you prefer a sweeter taste
Servings: generous servings
Units:
|
Ingredients
Servings: generous servings
Units:
|
Instructions
- Slice the oranges into rounds and the peaches into wedges. Spread all the fruit in the bottom of a 9x13 glass baking dish.
- Drizzle the fruit with the balsamic and rum. Cover the dish with plastic wrap and allow the fruit to soak for at least one hour, or up to overnight.
- Just before serving, pour the fruit and any juices into a large pitcher. Fill the pitcher with wine and stir well.
- Serve in glasses with ice cubes, and a splash of soda water. This sangria is best enjoyed the day it's made.
Recipe Notes
This recipe uses our Grapefruit White Balsamic. You could use any of the following balsamics for a different taste:
- Cranberry Pear White Balsamic
- Green Apple Whole Fruit White Balsamic
- Peach White Balsamic
- Pomegranate Quince White Balsamic Vinegar
Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.