End-Of-Summer Sangria

End-Of-Summer Sangria
5 from 1 ratings
Labor Day calls for a patriotic sangria recipe. This recipe comes from caterer to the stars, Andrea Correale.
  • 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
  • 1/2 cup water
  • 1/2 cup sugar
  1. 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.
  2. 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.