Summer fruits and autumn spices combine forces in this perfect ‘transitional’ cocktail for Labor Day weekend! We know we’re not supposed to wear white after the weekend – a rule we personally don’t adhere to – but if you’re a fashion traditionalist, forego the white pants this September and get your fix of white from a glass of this sangria instead.
The girls of Spork Foods whipped up pitchers of this delectable wine-based cocktail in our recent Vegan Kitchen get-together with Jenni Kayne and rip+tan. See all the other deliciously vegan recipes here and let us know how your sangria batches turn out! Remember, letting the concoction chill for up to 2 hours before drinking is best – if you can wait that long!
A tip from the Spork Foods girls on vegan wine and beer: Some companies can use ingredients such as isinglass (from fish bladder), gelatin, egg whites, and seashells, among other non-vegan things, in wine, beer and hard liquor. Check out Barnivore.com to find out what’s vegan!
Spiced White Sangria
Yields about 6-8 cups
1/2 nectarine, small dice (or other seasonal fruit)
1 pear, small dice (or other seasonal fruit)
1 lime, sliced
1 orange, or 2 clementines, sliced
1 bottle vegan Sauvignon Blanc (Frey Vineyards)
1 liter carbonated water (orange or lemon flavor)
3 cinnamon sticks
2 Tbsp evaporated cane sugar
2-3 sprigs fresh mint
Add nectarine, pear, lime and oranges, or clementines to a large pitcher.
Add wine, carbonated water, cinnamon sticks, evaporated cane sugar, mint sprigs and a splash of Cointreau. Stir.
Refrigerate for 1/2 hour to 2 hours for the best flavor.
© Spork Foods 2010
The best way is to prepare sangria the day before and let it refrigerate during the entire night. The day after it will taste much better!
2 hours in not enough, at least 5 to 6 hours.