This is an update to a wonderful Sangria recipe we posted last summer. New year, new tweak. If you thought the original was good, wait till you try the updated version!
Even Greatness Can Be Improved from Time to Time
Last weekend, after a long Saturday of housework, yard work and being a productive adult, I decided that I had earned the right to make myself a wonderfully refreshing summertime hot weather drink. After thinking about it for a while I decided that a batch of Green Grape Sangria would hit the spot. Gathering the necessary ingredients and mostly following the recipe I shared on this blog last month I set out to make myself some Sangria. As I am prone to do, I tinkered a bit and after several tastings and adjustments I thought I’d share my findings.
The original recipe is below and followed by my new notes and suggestions:
Green Grape Sangria
- 1 pound green grapes
- 2 small Granny Smith apples, coarsely chopped
- 1/4 cup packed mint leaves
- 3/4 to 1 cup sugar (to taste)
- 1 (500-mg) vitamin C tablet, crushed to a powder with back of a spoon
- 2 bottles dry white wine (preferably Albariño or Pinot Grigio)
Purée grapes, apples, mint, sugar, vitamin C, and 2 cups wine in 2 batches in a blender until smooth, then strain through a fine-mesh sieve into a bowl, pressing on solids. Transfer pureé to a pitcher and stir in remaining wine. Chill, covered, at least 2 hours. Serve over ice.
In addition to the fruit used for the puree I cut up a pear, a 3rd Granny Smith apple, and another about half pound of grapes and put them into the pitcher with a ½ cup each of Absolut Pear and Absolut Mandarin vodka to infuse the fruit a bit while I was preparing the puree. Obviously any brand of flavored vodka would do and this is just what I had at home. I also started out with ¾ of a cup of sugar and ended up with a little over 1 ¼ cup of sugar. Depending on the sugar content of your apples as well as how pungent the mint leaves are, you’ll need to taste and adjust. This can be either a little sour or can easily become almost too sweet. So I suggest starting with less sugar and trying it then adding more until you get to where it is a perfect balance.
After chilling for a couple hours this Sangria was exactly what I was hoping it would be…AMAZING!