A treat to beat summer's heat

The Baltimore Sun

Got plenty of ice?

Summer is all about cool drinks.

Sangria just screams summer. We suggest using a Spanish white wine as a base. We tested this recipe using Vega Sindoa, a Spanish chardonnay. For added color, use red and green apple bits.

Super White Sangria

Makes 8 servings

1 (750-milliliter) bottle dry white wine, such as chardonnay

1 (6-ounce) can frozen lemonade concentrate

1/2 cup light rum

1/2 cup orange-flavored liqueur, such as a triple sec

1 (15.25-ounce) can pineapple tidbits packed in natural juices

1 large apple (about 1 1/4 cups diced)

1 (16-ounce) bottle or 2 cups chilled lemon-lime soda

Strawberries and/or orange slices for garnish, if desired

In a 1-gallon pitcher, combine wine, frozen lemonade concentrate, rum, orange liqueur and pineapple with the juice. Core and dice apples in pieces no bigger than the pineapple tidbits and add to the sangria. Stir well and refrigerate, covered, at least 2 hours.

Just before serving, stir in soda. Serve over ice in wine glasses, garnished with strawberries and orange slices, if desired.

Per serving: 250 calories, trace fat, 0 grams saturated fat, 0 milligrams cholesterol, 33 grams carbohydrate, trace protein, 18 milligrams sodium, 1 gram fiber

Recipe analysis provided by The Kansas City Star.

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