Use fresh, ripe fruit that macerates well, releasing its sweet juice into the wine. Bad or unripe fruit doesn’t improve, even when soaked in wine.
Melting ice can dilute, so opt for extra frozen fruit instead to keep your sangria well chilled.
If you like a really sweet sangria, add simple syrup. Mine was plenty sweet without additional simple syrup.
16 ozs fresh or frozen peaches or melon
12 ozs fresh blueberries
1 bottle Mediterranean Pinot Grigio or other white wine
2 shots of Grand Marnier
2 tsps dried lavender flowers
1 bottle, dry sparkling wine
- Put all the fruit into a large pitcher
- Add Grand Marnier, lavender and Bianca
- Let ingredients macerate for several hours
- For serving, fill a glass 1/2 full with ice, pour Sangria to the top of the ice and add a spoonful of fruit
- Top with sparkling wine and serve!