Recipe: Strawberry-Mint Sauvignon Blanc White Sangria

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 25, 2012 • 1 comment

I adore wine. Yes, I do. It’s brimming with antioxidant’s after all.

Now that the thermometer is heating up, I switch from red wine to white much more frequently, my preference being Sauvignon Blanc. This variety is fruity (pear, apple), herbaceous, acidic, and has perfect body, between Pinot Grigio and Chardonnay. To support our economy, and spare the high-octane trip overseas, I opt for American wines whenever possible. My goal is a tasty wine in the $10 dollar range.

In this recipe, the volatile oils from the lemon, orange, and lime rinds bring a sharper taste to the brew. For a milder taste, discard the peel before adding the fruit to the pitcher. Be sure to scrub the outsides of the citrus fruits before cutting into them. If your freezer doesn’t have an ice crushing feature, no problem. Simply place ice cubes in a re-sealable plastic bag and pound a few times with a mallet or pot. I used this technique outside during the photo shoot to avoid waking my toddler sleeping in the room next to the kitchen.

Strawberry-Mint Sauvignon Blanc Sangria Recipe

2 tablespoons (42 g) agave nectar or honey

1 (750 mL) bottle Sauvignon Blanc white wine, room temperature

1 cup (170 g) strawberries, hulled, sliced crosswise, quartered or halved depending on size

1/2 orange, zest-only peeled spirally, white membrane discarded, pulp sliced and quartered crosswise

8 medium mint sprigs, divided

5 small strawberries and 4 half-moon orange slices for the garnish

In a glass bowl or pitcher dissolve agave nectar into the wine. Add strawberries, orange zest and pulp, and 4 mint sprigs, saving the prettiest mint for the garnish.

Chill for 4 hours up to overnight. Place crushed ice into large wine glasses and pour or ladle sangria over ice, allowing strawberries and oranges to fall into each glass. Garnish with mint, strawberries, and oranges.

Prep time: 15 minutes, plus chilling

Makes 5 servings, 5 ounces each (plus fruit pieces and ice)

Nutrition Facts (per serving): 163 calories, trace total fat, trace saturated fat, 0 g trans fat, 7 mg sodium, 0 mg cholesterol, 14 g total carbohydrate, 1 g fiber, .5 g protein, 2% DV iron, 2% DV calcium, 8% DV Vitamin A, 41% DV Vitamin C.

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Strawberry-Mint Sauvignon Blanc Sangria

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 25, 2012

• Yield: 5 servings (5 ounces each) (5 Servings)
• Prep: 15 minutes mins

Enjoy a different twist on Sangria using Sauvignon Blanc which is fruity (pear, apple), herbaceous, acidic, and has perfect body, between Pinot Grigio and Chardonnay.

Ingredients

• 2 tablespoons (42 g) agave nectar or honey
• 1 (750 mL) bottle Sauvingnon Blanc white wine room temperature
• 1 cup (170 g) strawberries hulled, sliced crosswise, quartered or halved depending on size
• 1/2 orange, zest only peeled spirally, white membrane discarded, pulp sliced and quartered crosswise
• 3 medium mint sprigs divided
• 5 small strawberries and 4 half-moon orange slices for the garnish

Instructions

1. In a glass bowl or pitcher dissolve agave nectar into the wine. Add strawberries, orange zest and pulp, and 4 mint sprigs, saving the prettiest mint for the garnish.
   
2. Chill for 4 hours up to overnight. Place crushed ice into large wine glasses and pour or ladle sangria over ice, allowing strawberries and oranges to fall into each glass. Garnish with mint, strawberries, and oranges.
   

• Cuisine: American
• Course: Appetizer
• Skill Level: Moderate