Sometimes, I make recipes up. On the fly.
Ok, that’s a lie. I do it more than just “sometimes”. Particularly with drinks.
And I label anything and everything “sangria”, as you discovered in this post.
I served this particular wine beverage at book club slumber party (photos taken by the talented Laura Kelly) and the girls were all asking what was in it.
I didn’t want to reveal how simple it was… mostly because it tasted like it was complicated and required a lot of effort. But I did. Their response was: “What? No brandy?”
Nope. No brandy. Other than the fruit, this is a two-ingredient sangria, à la Julia. And it’s divine.
I make this sangria regularly in the summer months. It’s so fast, easy and I absolutely love eating the booze-soaked fruit afterwards. Yum!
Also, I’d just like to formally put it out there… Laura, will you photograph ALL my recipes for this blog? These pictures are unreal and I love you.
Update – if you love this recipe for Two-Ingredient White Sangria, you might also like my other sangria recipes!
Enjoy!
Ingredients
- 1 bottle (750 ml) Chardonnay
- 1 litre ginger ale (or less, if you like it stronger)
- 1 apple, cored & sliced
- 1 lemon, seeded & sliced
- 1 lime, seeded & sliced
Instructions
- Place limes in a pitcher, then lemons, then apples. Poor about two cups of wine over the fruit. Refrigerate and let sit for at least an hour. Add ginger ale until the pitcher is half full, then top with more wine. Serve chilled with ice.
September 11, 2013
ahhhh, love seeing these pics on your blog!!! i neeeed to photograph more of your stuff <3
September 18, 2013
HAHAHA YES, you do. You and your camera are welcome in my kitchen ANY TIME!
June 22, 2014
Hi, how big are the bottles of wine and ginger ale? Wine is pretty much the same anywhere but I can only find small (individual) ginger ale bottles and I’m not sure it’s the right size
June 23, 2014
I just updated the recipe for you – great question! The wine is a standard 750 ml size, and you can add as much ginger ale as you like, but I normally do about half and half 🙂
October 31, 2015
How far ahead can you take care of the step where you soak the fruit in the wine? My husband did that step this afternoon for friends coming tomorrow, but he pointed out that the pith of the lemons and limes would be soaking into the wine for a long time. We’re not sure if that’s going to ruin it or not. Thank you!
November 2, 2015
Hi Angela! I would say 24 hours. I don’t think it would ruin it!