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White Sangria

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Adapted from Martha Stewart’s mulled white sangria

Ingredients

Units
  • 1 cup water
  • 3 cinnamon sticks
  • 12 whole cloves
  • Peel of one lemon (in strips)
  • 1/2 cup raw honey
  • 2 bottles chilled white wine (an organic white wine from Badger Mountain would be perfect)
  • 1 cup Cointreau or an organic orange liqueur such as Thatcher’s
  • 1 whole lemon, scrubbed and thinly sliced*
  • 1 whole orange, scrubbed and thinly sliced
  • 1 whole apple, scrubbed and thinly sliced
  • 1 cup sparkling water or homemade ginger ale

*In addition to the whole lemon, I also cut the rest of the skin off the lemon I peeled, thinly slice it, and use it in the sangria. Waste not! Also, it’s best to use organic fruit (when you can) since we’re using whole fruit, including peels.

Instructions

  1. In a saucepan, heat the water, cinnamon, cloves, lemon peel and honey until just boiling – then reduce the heat and simmer for 15 minutes. Remove from heat and cool to room temperature.
  2. Mix everything but the sparkling water – the honey spice mix, the alcohol, the fruit – into a large jar or pot, cover and refrigerate overnight. Pour in the sparkling water or ginger ale just before serving.
  3. I’ve served this sangria out of tall jars into wine glasses and out of heavy pots into tea cups – it’s a stylish drink, so whatever you choose for serving, make sure the fruit is on show. Glass or white cups are ideal.
  4. I haven’t tried this recipe warm (yet), but if you do so, just leave out the fruit until serving so it doesn’t get mushy.

Nutrition

Find it online: https://deliciouslyorganic.net/white-sangria/