It’s wine harvest season, and I’ve noticed that the folks over at Williams-Sonoma aren’t just focused on grapes, but all freshly juiced fruits. Juicing means different things to us all, but right now I’d like to mix the two for my perfect sangria recipe. The best sangria is one made with fresh-juiced fruit. It is a great time right now for making this delicious summer drink, as there are so many different types of fruit in season. I am personally a fan of a more tart, dry sangria versus a sweet one.
I used fresh kiwi, honeydew, lime and a crisp white wine. I like to think of how the drink will look after I make it; it’s kind of like an art lesson in what colors mix well. This kiwi honeydew sangria even looks refreshing with it’s pastel lime color.
Recipe: Makes 1 8oz Sangria
Profile: Tart/Refreshing, Classic~Original Recipe
- 3oz Crisp White Wine (Pinot Grigio)
- 1oz Fresh Kiwi Juice (6 Kiwi’s makes 1 Cup of Juice)
- 2oz Fresh Honeydew Juice (1 small honeydew makes approx. 2 cups of juice)
- 1/2oz Honey Syrup ( 1 part honey 1 part hot water, stir well)
- 1/4oz Fresh Lime Juice
- 1 Lime for Garnish
Glass: Wine Glass or Goblet
Garnish: Lime wheel
First prepare your juice ahead of time so you can make it and serve.
I used a high speed juicer when juicing the kiwi it provides more juice and less pulp. When I juice the separate fruits I put them in individual jars so I can mix each drink according to others taste, it is also fresher to do it that way.
After you have juiced your fruit and made your honey syrup simply pour your ingredients into a shaker, lightly shake without ice, pour over ice in your favorite glass and garnish with a lime wheel.
*I first wanted to just use the kiwi juice but after tasting the kiwi it was quite tart so adding the fresh honeydew balanced it out. For those of you who like a sweeter drink I recommend either using a Riesling and adding more of the honey syrup.