Here is a YUMMY Summer staple for my
Saturday night get-togethers.
I have found some easy shortcuts to making this.
My changes are in BLUE.Ingrid Hoffmann from The Food Network
- Prep Time:20 min
- 4 to 6 servings
- 1/2 cup sugar (I leave this out)
- 1 cup water (I leave this out)
- 1 (750 ml) bottle white wine (I usually use Pinot Grigio)
- 1 cup orange liqueur, see Cook's Note* (I use Cointreau as recommended)
- 1/2 cup lemon juice (I leave this out)
- 4 kiwis, peeled and cut in thin slices (save a few slices for garnish)
- 2 green apples with skin, cored and cut in 1/2-inch cubes
- 1 1/2 cups green seedless grapes
- 1 bottle soda water (1 liter) (I use Sprite Zero. Any lemon-lime soda will work)
- Ice cubes
In a small saucepan, heat the water, add the sugar and stir to dissolve to make a simple syrup. (If you use the lemon-lime soda, you can skip this step.)
In a large pitcher, combine the white wine, the Triple Sec (Cointreau), the kiwis, the apples and the grapes. (Lemon juice can be added if you like, but I usually omit it.)
Add the simple syrup, the soda water and the ice. (In place of the sugar, soda water, and lemon juice, I use Sprite Zero or any other lemon-lime soda. It gives the Sangria the bubble and sweetness it needs and is less steps to make.)
Stir and serve in sangria glasses decorated with a kiwi slice.
(Usually its in red cups, but who's judging!)
The shortcuts allow me to make multiple pitchers of Sangria without too much work.
Who has time to make simple syrup, anyway? I know I don't!
If the Sangria is too tart, I will add a Splenda or sugar.
If is it too sweet, add more booze.
I hope you enjoy my version of Ingrid Hoffmann's Sangria. This is another recipe than can be modified for your taste.
Let me know what you think!