The summer we lived in Portland our friends invited us to their wedding followed by one of the most perfect receptions I've ever attended. There was a tent. There were close friends. There was an angry mob across the street protesting foie gras. There was dancing to bluegrass music even though no one knew what the hell they were doing. There was lemon blueberry and chocolate ganache cake, which I embraced two slices of. And, there was sangria.Sangria is delicate, refreshing and sweet. It's the perfect afternoon drink and especially lovely for a wine novice that's not quite used to the dry taste it can sometimes leave behind. It is colorful, it is beautiful, it is a party in a glass. In other words, it is the unofficial queen of the wine scene. This particular recipe was inspired by my love for all things citrus and, of course, mint. I could eat mint and basil by the handful, hence the reason they pop up on Minimalist Baker so often. To prepare this sangria, you'll need a dry white wine, lime, lemon, simple syrup and mint. We opted for a pinot grigio, deciding a chardonnay wouldn't complement the citrus as well. The result is a refreshing white sangria with plenty of lemon-lime flavor and the slightest hint of mint. But if you love mint as much as we do, feel free to add more. We won't judge.
- 1 bottle white wine*
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 8-10 mint leaves
- 2 Tbsp sugar
- Prepare simple syrup by mixing 2 Tablespoons of sugar and 2 Tablespoons of water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stovetop using a 1:1 sugar-water ratio and reserve for later use.
- Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime.
- Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.
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