Okay. I admit it. My motives for making tipsy fruit last week were not completely pure. There was another wholly selfish catalyst. Sangria. Summer Sipper Sangria… or the promise of it.
Despite our love of fresh fruit salads — especially spiked ones, we typically have leftovers… and you know, fruit salads can get mushy if they sit for too many days in the refrigerator.
But there’s a remedy — fruit will not get mushy if its suspended in a refreshing pitcher of sangria. There’s no scientific or chemical reaction that prevents it from softening.
It’s just that when you have sangria on hand, it won’t last long enough to find out what would happen to the fruit if it did sit. The point is moot.
Most sangrias start with a drinkable red wine, but I confess that I prefer white. Not that I won’t drink red if that’s what they’re serving (come on, nobody’s that picky), but white wine doesn’t turn the fruit a weird shade of purple/gray or stain my teeth. Bonus.
For this sangria, I blend the leftover fruit with Grand Marnier (you could also use Cointreau or triple sec), rum and a bottle of sauvignon blanc.
Chill for a few hours so the flavors can marry and infuse the fruit even more.
When the sangria is chilled, pour it into glasses and top with a splash of soda for a little fizz. This sangria is light, refreshing — and not overly sweet. If you like a sweeter mix, add a few tablespoons of agave or simple syrup.
Ingredients
- 3 cups leftover fruit from tipsy fruit salad or an assortment of your favorite fruit, cut into bite size pieces - such as pineapple, oranges, grapes, melon, berries, peaches, nectarines
- 1/2 cup Grand Marnier
- 1 cup light rum
- 750 ml of dry white wine about half a bottle, like a sauvignon blanc or pinot gris
- splash sparkling water or club soda optional
Instructions
- Combine all ingredients (except sparkling water/club soda) together in a pitcher. Chill for several hours.
- Serve as is or with a splash of sparkling water or club soda for a spritzer if desired.
Recipe Notes
If you're not using leftover tipsy fruit which has been macerated in booze and simple syrup, add about 1/4-1/2 cup -- or to taste -- of simple syrup (equal parts sugar and water dissolved together) to your sangria.
More Easy Drinking Faves:
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- Spicy Cucumber Kiwi Margarita
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- Peach Melba Sangria
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- Pineapple Mint Mojito
Don’t Forget To “Pin It” For Later!
Made it and it’s simply great. Will be the new go to for the summer. 2 things, cut the grapes in half so some of their sweetness gets in there. And move that recipe note about the simple syrup up in the ingredient list as I’m guessing most folks won’t use the boozy fruit as a base.
Thanks so much
Love the looks of this! Totally feel like I need to try my hand at homemade sangria now!
Gather your friends for this one!
I am so taken with this recipe! What a fabulous way to use up leftover fruit salad. There’s nothing like a refreshing glass of sangria on a hot day, and this looks so pretty too!
Yum, Yum, YUM. This looks so delicious! I too prefer a white sangria, but I think it’s the fruit in the red wine that I object to, the taste is what sort of gets me. But like you, I wouldn’t turn red sangria down if offered some! I love all the ingredients you stashed in there, especially the Grand Marnier. Mmmm. Can’t wait to try it!
One boozy drink here looks so refreshing and great for parties and summer evenings.
I prefer white wine sangria too (but I won’t turn down a red wine either, ha ha). This looks absolutely refreshing and wonderful for a hot day!
A fellow white win-o! Love it!
Love the rum and Grand Marnier mix with all of the fruit. I’ll be bringing this into the fall. 🙂
Well, I mean — its rum… and grand marnier… and wine… what’s not to love, right?
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