Recipe: Frozen White Wine Sangria with Stone Fruit & Mango
Sangria is one of the oldest forms of cocktails on the planet. We’ve been mixing wine, spirits, and fruit for thousands of years. There’s no wonder sangria has survived this long: it’s delicious. This particular sangria blanca is a twist on the southern Spanish classic, Zurra, a white wine-based sangria mixed with peaches or nectarines.
Sangria is nature’s bounty in a glass. It conjures up summertime memories and it’s packed with fruit. This frozen twist on a classic sangria blanca is the perfect marriage of stone fruit, mango, ginger, floral notes, and white wine. Add a little fresh basil for aromatics, and you’ve got a relaxing afternoon in the works.
For the cocktail:
- 6 ounces
crisp, dry white wine (I used Kim Crawford Pinot Gris)
- 2 ounces
fresh peaches or nectarines, chopped (approximately 1 peach or nectarine)
- 2 ounces
fresh mango, chopped (approximately 1/2 mango)
- 1 ounce
ginger liqueur (I used New Deal)
- 1 ounce
elderflower liqueur (I used St-Germain)
- 2 cups
ice, preferably crushed
Fresh basil and sliced peaches or nectarines, for garnish
For the cocktail: In a blender, combine the white wine, peaches or nectarines, mango, ginger liqueur, and elderflower liqueur. Add ice and blend, starting on the lowest setting and increasing to the highest setting. Add more ice if you desire a thicker consistency. Pour the cocktail into chilled flutes and garnish with sliced stone fruit and sprigs of fresh basil.
If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can't find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.
Take the time to pre-chill your wine and spirits so the ice remains cold and doesn't quickly dilute the drink when you mix it.
Prefer a less boozy version? Simply add a touch more ice or a handful more fruit.