Bottino's Sangria

By William L. Hamilton

Total Time
1 hour
Rating
4(12)
Comments
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Featured in: SHAKEN AND STIRRED; A Ripe Burst of Italy

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Ingredients

Yield:6 servings
  • 2cups diced seasonal fruit: strawberries or peaches
  • ½orange, peeled, seeded and sliced in thin wedges
  • Zest of ½ lemon
  • 2tablespoons granulated sugar
  • 1cup Recioto della Valpolicella or port
  • 1750 milliliter bottle Vernaccia di San Gimignano or other dry white wine, well chilled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

169 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toss the fresh fruit with the lemon zest, sugar and the Recioto or port, and allow the fruit to macerate about an hour.

  2. Step 2

    Pour the macerated fruit and its juice into a carafe, and fill with the cold white wine.

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4 out of 5
12 user ratings
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