Helloooo, sunshine! We’ve been having fairly mixed weather here lately – one day it’ll be chucking it down, and the next it’ll be gloriously sunny. Today is the latter, thankfully! So let’s make the most of the sun while it’s here, and celebrate with sangria!
(which, by the way, you have to say in an obnoxiously bad Spanish accent: sangriiiiaaaa!)
I usually make sangria with red wine, plus whatever else I have on hand – orange juice, apple juice, lemonade, maybe a splash of brandy… it’s a very technical recipe, as you can tell. This time I decided to mix things up a bit and go for a white sangria, made with juicy peaches, white wine, and a few fresh basil leaves for a bit of extra flavour.
It’s summery, it’s sweet, and if you take a sip, then tilt your head back slightly with your eyes closed, I guarantee you will not be able to resist uttering a soft ‘ahhhh’.
This white sangria quick to make, too – so you can spend less time preparing it, and more time drinking it. Just whizz up a couple of ripe, juicy peaches, then add a good glug of white wine. Finish it off with some lemonade and fresh basil, and serve it over ice.
I used my favourite Lindeman’s Bin 65 chardonnay for my sangria. It’s become my go-to for when I want a tasty white wine for a reasonable price – as opposed to the £3 plonk that I sometimes resort to, which for some strange reason people don’t seem to like being served when they come over for dinner…
The Lindeman’s Bin 65 is crisp and fruity, and it goes perfectly with a nice bit of sunshine (it is an Australian wine, after all). And the best part is, this sangria recipe only uses two thirds of a bottle – so there’s still a little bit left to savour on its own!
I didn’t make my sangria overly alcoholic (so it’s totally acceptable to drink it in the middle of the afternoon, nudge nudge), but if you’re a mega wine fan you can always go a bit crazier and add the whole bottle. No judgment here.
What’s your favourite summer drink? I’m hoping there will be lots of cocktails in my near future…
- 4 ripe peaches
- 500 ml white wine (~ 2 cups)
- 500 ml sparkling lemonade (~ 2 cups) - I used diet
- 10 leaves fresh basil
- Ice cubes, to serve
Remove the stones from the peaches, and slice.
Add two of the sliced peaches to a high-powered blender. Blend until well chopped, then add the wine, and blend again until no lumps remain. At this point, you can pass the mixture through a fine mesh or muslin if you like (I didn't bother).
Add the lemonade and basil leaves, and mix well. Add the remaining peach slices, and serve over ice.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.