White Sangria (Asian-Spanish Style)

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:

1. Rinse fruit thoroughly.

2. Thinly slice pear. Add pear, green grapes, lychee/rambutan, dark cherries into large pitcher. Squeeze 3 limes and 1 lemon into mixture.

3. Add white wine, Licor 43, brandy.

4. 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.

5. Let wine steep for 12-48 hours. 72 hours at most, longer than that, fruits will begin go sour and bitter.