Bottino's Sangria

By William L. Hamilton

Published July 19, 2003

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

  • 2 cups diced seasonal fruit: strawberries or peaches

  • ½ orange, peeled, seeded and sliced in thin wedges

  • Zest of ½ lemon

  • 2 tablespoons granulated sugar

  • 1 cup Recioto della Valpolicella or port

  • 1 750 milliliter bottle Vernaccia di San Gimignano or other dry white wine, well chilled

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

16 grams carbs; 169 calories; 1 gram fiber; 8 milligrams sodium; 1 gram protein; 10 grams sugar

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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