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Foraging with Alexis Nikole Nelson.
Milk Street Recipe
White Sangria
This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from “Cooking from the Heart of Spain,” is light, refreshing and relatively low in alcohol, making it a great choice for summer sipping. You might expect a base of Spanish wine, but we preferred Portuguese white vinho verde, an inexpensive young wine with citrusy notes and bright acidity. If you can't find white vinho verde, a dry pinot gris or un-oaked chardonnay would work, too. This recipe can easily be doubled to serve a crowd.
6
Servings
Tip
Don't worry, the sangria won't taste of celery. Odd ingredient though it may seem here, the celery adds a subtle savoriness that keeps the sweetness in check. Also, don't add the citrus slices until just before serving. If added with the basil and peaches, they will lose their texture and their pith will turn the sangria slightly bitter.
10 minutes
plus chilling
Ingredients
-
¼
cup white sugar
-
8
large basil leaves
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