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.
Summer Sipper Sangria
- 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
- 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.
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