This sangria is the perfect complement to a sunny day. It’s light refreshing taste is great for everything from brunch to a cookout to afternoon cocktail hour!
What you’ll need:
1 pound green grapes
3 asian pears, coarsely chopped
1/4 cup packed mint leaves
1/2 cup sugar (we used ginger sugar)
1 vitamin C tablet, crushed to a powder
1 1.5 litre bottle of dry white whine (we used a Pinot Grigio)
Combine half of the ingredients in the blender with 2 cups of wine. Blend until smooth. Pour into a fine mesh sieve covered with cheese cloth. Once most of the liquid has drained pick up the cheese cloth and squeeze out any remaining liquid.
Pour liquid into a pitcher and repeat with the second half of the ingredients. Pour remaining wine into pitcher and chill for at least 2 hours before enjoying.
You can serve this drink by itself or over ice. If you plan ahead you can put some grapes in the freezer to make “ice cubes” that will chill your drink but not dilute the great taste!