Summertime Sangria

Over the 4th of July, one of my brother-in-laws and sister-in-law visited from Oregon. While they were here and staying with my mother and father-in-law, they bought a big bag of grapefruit… They left the remainder of the bag with my mother and father-in-law. My mother-in-law decided to share some with us. I, not having much experience with grapefruit, wasn’t too sure what to do with the fruit…I decided since they are acidic and sour, why not try a white sangria? My fridge is full of other fruits, and there’s ALWAYS some kind of wine in the house. When I combined everything, it made for a nice, crisp, drink. It was light, not too sour, not too sweet.

Here’s how I made the Summertime Sangria:

½ cup simple syrup (¼ cup white granulated sugar and ¼ cup hot water; stir together until sugar is dissolved.)

½ cup honey simple syrup (¼ cup honey and ¼ cup hot water; stir together until honey and water are combined. The stirring will get easier as the honey dissolves into the water).

Juice from ½ grapefruit (about ¼ cup of juice)

½ grapefruit cut into thin slices

½ cup strawberries sliced

1 lime sliced into thin slices

1 peach, peeled and cut into thin slices (removing the pit and discarding the pit of course)

½ cup chopped pineapple

1 750ml bottle of white Moscato (I used the Barefoot brand for this recipe, you can use whatever you like.)

Start out by making your simple syrup.  Add ¼ cup of sugar to a heat resistant measuring cup.  Add ¼ cup hot water (doesn‘t have to be too hot, hot water from the faucet is fine).  Stir until sugar dissolves.

Start out by making your simple syrup. Add ¼ cup of sugar to a heat resistant measuring cup. Add ¼ cup hot water (doesn‘t have to be too hot, hot water from the faucet is fine). Stir until sugar dissolves.

Make the honey simple syrup by combining ¼ cup honey and ¼ cup hot water in a heat resistant measuring cup (again, water doesn’t have to be too hot.  The hot water from the faucet is fine.).  Stir until honey is dissolved.

Make the honey simple syrup by combining ¼ cup honey and ¼ cup hot water in a heat resistant measuring cup (again, water doesn’t have to be too hot. The hot water from the faucet is fine.). Stir until honey is dissolved.

Juice the ½ of grapefruit.  I added it right to the honey simple syrup.

Juice the ½ of grapefruit. I added it right to the honey simple syrup.  You may juice over a strainer, to filter out seeds.

Prep the fruit by slicing the ½ grapefruit, 1 lime, and 1 peach into thin slices.  Remove the hull from the strawberries, and cut into slices.  Cut the pineapple into chunks.

Prep the fruit by slicing the ½ grapefruit, 1 lime, and 1 peach into thin slices. Remove the hull from the strawberries, and cut into slices. Cut the pineapple into chunks.

Place the fruit into a pitcher.

Place the fruit into a pitcher.

Pour in the Moscato.

Pour in the Moscato.

Pour in the honey simple syrup and grapefruit juice combo.

Pour in the honey simple syrup and grapefruit juice combo.

Pour in the simple syrup.

Pour in the simple syrup.

Stir to combine.  Place pitcher in refrigerator and chill for at least 2 hours.

Stir to combine. Place pitcher in refrigerator and chill for at least 2 hours.

Place a few ice cubes into a glass (it looks really cute is small mason jars), and pour sangria over ice. Serve.

Place a few ice cubes into a glass (it looks really cute is small mason jars), and pour sangria over ice. Serve.

Place a few ice cubes into a glass (it looks really cute in small mason jars), and pour sangria over ice. Serve.

 

 

*If this is a little sour for your taste, you can adjust the sugar simple syrup to your sweetness desire.  Just use a 1:1 ratio of sugar and hot water.  Or, you can reduce the amount of grapefruit juice, or omit it.  You could also substitute freshly squeezed orange juice for the grapefruit juice.

 

 

 

 

 

 

 

 

 

 

 

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