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Written by Jason Logsdon
White sangria is a great summer drink. It's full of fruity, sweet refreshment that cuts the heat of the day. One problem with recently made sangria is that most of the flavor is in the fruits. Using the infusion process makes the wine more flavorful because all the flavor from the fruits is extracted. I like to use a wine on the sweeter side, such as a semi-dry Riesling, Pinot Grigio, or fruity Sauvignon Blanc.
The sangria is great served straight up or over ice with a splash of club soda. I'll often add some chucks of grape, lemon, orange and other fruits that people can put in their drink, giving it a more classic sangria feel.
This recipe can easily be scaled up to use a whole bottle of wine. You can either strain out the ingredients after the infusion is done or leave them in as garnish.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
Make sure the wine is at least room temperature or slightly warmer.
Lightly scrub the outside of the lime and lemon then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any. Lightly scrub the outside of the apple then core it and coarsely dice it. Lightly scrub the outside of the peach then remove the pit and coarsely dice the flesh.
Place all of the ingredients into the whipping siphon with the wine. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the wine if desired and let sit for at least 5 minutes before using.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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