The perfect chilled beverage for a warm summer night, white-wine sangria can be filled with a myriad of fresh, light-colored fruits -- like green apples, pears, jicama, and pineapples.
- Yield: Makes 8 1/2 cups
Source: Martha Stewart Weddings, Summer 2005
- 1 bottle (750 ml) dry white wine
- 1/2 cup Spiced Simple Syrup
- 1/2 cup triple sec liqueur
- 1/4 cup brandy
- 4 cups fresh fruit (such as grapes, apples, pears, pineapples, melon, mango, or jicama), cut into small pieces, plus more for skewering
- 1/2 lemon, thinly sliced
Stir together wine, simple syrup, liqueur, and brandy. Add fruit and lemon slices. Refrigerate at least 1 day, or up to 1 week. Serve sangria well-chilled or over ice, with fruit skewers.
To Make Skewers: Cut two-tone crepe paper into 3 1/2-by-1 1/2-inch lengths; use scissors to fringe one long edge of the paper, cutting to within 1/8 inch of the opposite edge; place one end of the skewer on the uncut edge, and secure with an adhesive dot; wrap paper tightly around the skewer's end and add another adhesive dot; gently separate and fluff fringe.