Everything Wine And More

Samantha Torrance
 
May 19, 2016 | Samantha Torrance

Summer and Sangria Part 1!

With Summer knocking at our door my coworker Jarrod and I have made some delicious sangrias for the hot May weather. Check out his blog post to see his White and Rosé sangrias.

Sparkling Watermelon Sangria
You will need:
•    1 mini seedless watermelon, not too ripe
•    1 750mL bottle of sparkling wine (I used Cavicchioli Spumante Demi-Sec - $12.99)
•    1-2 cups of hard liquor (I used Dr. McGillicuddy’s Lemon Drop Schnapps - $26.99)
•    5-15 mint leaves, depending on preference (I used around 10-12 leaves and I found it TO be a bit too minty)

I started this recipe in hopes of balling my watermelon, however I bought one that was a bit too ripe and it was falling apart as I balled it. You can either start the recipe as I did or ball up your melon depending on ripeness.
I cut my watermelon in half and pressed the insides of one half into a pitcher. I cubed the other half without the rind and added around 10-12 mint leaves to the pitcher with the juiced watermelon. I then added roughly 1.5 cups of the lemon drop schnapps, so that all the juice and schnapps topped the watermelon cubes. I then let this sit in the fridge overnight. In the morning, because my melon was overripe I ended up pureeing the cubed melon, if you choose to do this I highly recommend cheesecloth. Otherwise you may leave the cubes/balls if it’s to your fancy. Add the bottle of sparkling just before serving. 
Overall I really enjoyed this sangria. It smelled delightfully of watermelon and was really refreshing. It wasn’t too sweet as my wine was an off-dry style and the schnapps only added a bit of sweetness. It was intensely watermelon with a big hit of mint on the finish. 

Frozen Pineapple Mango Sangria
You will need:
•    1 750mL bottle of White Wine (I used Gallo Summer White for $8.99 which is a sweeter wine, but you can use any white wine you want depending on how sweet you want your sangria to taste)
•    1 bag each of frozen pineapple and mango chunks
•    White rum (optional)
•    Blender

This recipe is pretty simple to do. Take that bottle of wine, dump it in the blender, add both bags of fruit, and add some white rum if you wish to kick it up a notch. My wine was only 5% so I threw some Malibu Rum in there, it also added more liquid to even out the texture, but if you don’t want to add more alcohol you can use any type of fruit juice. Blend together and voila! Ready to drink sangria in minutes.
I really liked this one because it was  ready in less than 15 minutes. It was tropical and fruity with a good amount of sweetness on the palate. The pineapple gave a tartness to balance out the sweet wine and rum. You can mix and match your fruits as well, just make sure to not make it too tart with your fruit.

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