5
1 rating

End-of-Summer Sangria

Courtesy of Andrea Correale

Labor Day calls for a patriotic sangria recipe. This recipe comes from caterer to the stars, Andrea Correale.

Ingredients

For the sangria

  • 2 bottles dry white wine (sauvignon blanc is good)
  • 1 1/2 Cup pineapple chunks (use star-shaped cookie cutter to cut out patriotic star shapes)
  • 1/2 Cup berry-flavored vodka
  • 1 Cup raspberries
  • 1/2 Cup freshly squeezed lemon juice
  • 1/2 Cup simple syrup
  • 1 1/2 Cup sliced and hulled strawberries
  • 1 Cup blueberries
  • 1 Cup Triple Sec

For the simple syrup

  • 1/2 Cup water
  • 1/2 Cup sugar

Directions

For the sangria

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

For the simple syrup

To make 1/2 cup simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool.

Nutritional Facts
Servings6
Calories Per Serving588
Total Fat0.6g0.9%
Sugar63gN/A
Protein1g2%
Carbs73g24%
Vitamin A3µgN/A
Vitamin B60.2mg11.1%
Vitamin C58mg96%
Vitamin E0.5mg2.3%
Vitamin K8µg11%
Calcium46mg5%
Fiber3g13%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron2mg12%
Magnesium46mg12%
Niacin (B3)1mg4.8%
Phosphorus74mg11%
Polyunsaturated0.2gN/A
Potassium383mg11%
Riboflavin (B2)0.1mg6.2%
Sodium34mg1%
Sugars, added36gN/A
Thiamin (B1)0.1mg7.5%
Zinc0.6mg4%