Fall recipes: Sunday brunch white sangria

October 1, 10:40 AMPhoenix Drinks ExaminerMark Nothaft

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Fresh, local ingredients make the best white sangria.

Everyone knows about red wine sangria by now. We love the stuff and its delicious blend of fresh local citrus and juices, a splash of brandy and a bottle of just about any inexpensive red wine. The refreshing beverage has lubricated many a fiesta and barbecue at our house.

What most don’t think of, however, is that the same process, albeit with a few tweaks to the recipe, can make wonderful, sophisticated white sangria. You still use local oranges, lemons and limes in the recipe, but you can also add visually appealing kiwi, pineapple and green grapes to the mix. Pour in a white wine and substitute aromatic gin for brandy and you have something altogether different – and fun.

White sangria works especially well for weekend brunches and daytime events since it pairs well with egg dishes, light fare like salads, seafood and cheeses. When served in a clear glass pitcher, it becomes a focal point and is as lovely as a bouquet of flowers. So mix it up this weekend and go light, and mix up a batch of Sunday brunch white sangria.

SUNDAY BRUNCH WHITE SANGRIA

Ingredients:

• 1 orange, sliced into wheels
• 1/2 lemon, sliced into wheels
• 1 lime, sliced into wheels
• 1 peach, unpeeled, pitted and sliced into wedges
• 1 kiwi, sliced into wheels
• 1 cup canned pineapple, reserve juice
• 1/2 cup dry gin
• 1/2 cup orange liqueur such as Cointreau or Triple Sec
• 1/2 cup simple syrup
• 1 cup orange juice
• 1 bottle dry, white wine such as sauvignon blanc
• Sparkling water

Directions:

In a half-gallon pitcher, add sliced fruits. Add orange liqueur, gin and simple syrup and gently muddle and stir. Add wine and orange juice and stir. Allow to rest overnight in the refrigerator. At service, transfer to glass presentation pitcher and fill nearly to the top. Add sparkling water before serving and lightly stir. Serve over ice in red wine glasses. Garnish with a lemon twist.