Rachel Ray's White Sangria Recipe with an Italian twist
May 24, 2010
Late spring and early summer mean two things - white Sangria and picnics.
I love an old-fashioned picnic, spreading out a large tablecloth on the grass, opening the hamper and pulling out the goodies - cold roast chicken, a loaf of crusty bread, briny oil-cured olives, a nice pungent - yes, stinky - cheese, a layered salad full of crispy, crunchy veggies, the requisite deviled eggs, and, of course, an icy pitcher of white Sangria.
It's a wonderful way to spend a sunny afternoon, lounging on a blanket in a grassy meadow, grazing on tasty tidbits and sipping a little Sangria. We like to make a day of it, bringing cards, board games as well as the wiffle ball and bat.
It's the perfect playdate. Eat a little, play a little and everyone's happy.
This Rachel Ray White Sangria recipe is a classic with an Italian twist, using Campari instead of Calvados, which gives the drink a lovely pink color.
adapted from a recipe by Rachel Ray
- 3 tablespoons sugar
- 3 shots Campari
- 1 lemon, sliced
- 1 orange sliced
- 2 ripe peaches, cut into wedges
- 1 bottle white Rioja Spanish wine or other dry white wine
- 1 pint raspberries
- Sparkling soda water, for topping off glasses of sangria at table
Combine sugar, Campari, lemon, orange and peaches in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.