Momo White Sangria Recipe

Make or measure syrup

If using store-bought simple syrup or agave, measure 2 tablespoons. To make quick simple syrup: combine 2 tablespoons sugar and 2 tablespoons water in a small saucepan, warm over medium heat, stir until sugar dissolves, then cool to room temperature.

Prepare fruit

Wash the peach, pear and orange. Pit and thinly slice the peach. Core and thinly slice the pear. Peel the banana and slice into 1/4" rounds. Cut the orange half into thin wheels (if using). Gently tear or bash 6 of the mint leaves to release aroma (leave two whole for garnish).

In a 1.5–2 quart pitcher, combine 1.5 cups TYKU white saké and 1/2 cup Cruzan mango rum.

Add the white grape juice (1 cup), peach nectar (3/4 cup), pear nectar (1/2 cup) and passion fruit juice (1/2 cup) to the pitcher. Stir gently to combine.

Add the 2 tablespoons fresh lemon juice and the 2 tablespoons cooled simple syrup (or agave) to balance acidity and sweetness. Stir to incorporate.

Add prepared sliced banana, peach, pear and orange wheels to the pitcher. Lightly bruise the fruit with the back of a wooden spoon (2–3 gentle presses) to release flavors without turning the mixture mushy.

Add the torn mint leaves into the pitcher and stir once to distribute. Cover and refrigerate for at least 1 hour and up to 6 hours to allow flavors to marry; fruit will infuse the liquid. If you prefer a stronger alcohol presence, refrigerate 30–45 minutes only.

When ready to serve, fill each glass with ice (about 3/4 cup ice per 12-oz glass). Using a slotted spoon, divide fruit among glasses, then pour sangria to fill about 5.5–6 oz per glass (roughly 1 cup).

Top each glass with about 1 oz club soda or sparkling water if you desire a light effervescence. Stir gently once.

Garnish each glass with a sprig of mint and an extra slice of peach or orange on the rim. Serve immediately.

Leftover sangria: keep covered in the refrigerator up to 48 hours. Add additional ice or sparkling water just before serving to refresh.