Author: Monica Ming
Ingredients:
1 Asian pear
1/2 lb of green grapes
1/2 lb of lychee/rambutan
6 oz of dark cherries
3 limes
1 lemon
2-bottles of 750 ml white wine, Spanish white wine (e.g. Terra Alta, but Pinot Grigo and Moscato is okay to use as well)
2 oz Licor 43
2 oz honey brandy
16 oz zero sugar clementine/peach infused water (e.g. Bai Panama Peach, Bai Clementine)
Tools:
Knife
Cutting board
Pitcher
Lemon/lime juicer/press (optional)
Instructions:
Rinse fruit thoroughly.
Thinly slice pear. Add pear, green grapes, lychee/rambutan, dark cherries into large pitcher. Squeeze 3 limes and 1 lemon into mixture.
Add white wine, Licor 43, brandy.
Top off with zero sugar clementine flavored water or peach flavored water and stir thoroughly.
Optional: squeeze juice from fruits using a cheesecloth and pour juice into sangria.
Let wine steep for 12-48 hours. 72 hours at most, longer than that, fruits will begin go sour and bitter.
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