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.)
*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.