Med Bag of Chips

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Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

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House White Wine, Spiced Rum, Lime Juice, Tropical Fruit

Wash and prepare the pineapple, mango, green apple, lime, and optional starfruit. Cut pineapple into 1/2-inch chunks, mango into 1/2-inch cubes, thinly slice the green apple and lime. Place all prepared fruit in a large mixing bowl or directly into the sangria pitcher.

Cut and macerate fruit

If using homemade simple syrup, combine equal parts sugar and water, bring to a simmer until sugar dissolves, cool to room temperature. Measure 60 ml (about 4 tbs) of syrup. If using honey syrup, warm and mix honey with equal part water until combined and cooled. Add syrup to the bowl or pitcher with fruit to lightly macerate — this helps draw juices and meld flavors.

Make or measure syrup

Lightly clap or bruise the mint leaves between your palms (don’t pulverize) to release aroma, then add to the fruit so the herbaceous notes can infuse while the sangria rests.

Bruise the mint

In a large (2–3 liter) pitcher, combine 1.5 liters white wine, 180 ml spiced rum, and 120 ml fresh lime juice. Stir gently to combine.

Add the fruit, bruised mint, and the syrup (already added with fruit if you macerated). Stir again to incorporate. Add the thin lime slices for visual appeal and additional citrus brightness.

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Refrigeration allows the fruit to infuse the wine and rum with tropical flavors; longer resting (overnight) yields a deeper flavor but can cause delicate fruit like mango to break down — 4 hours is a good balance.

When ready to serve, taste the sangria and adjust sweetness or acidity: add a little more simple syrup if too tart, or a splash more lime juice if it needs brightness. If the sangria is too strong, a bit more chilled white wine or sparkling water will balance it.

Just before serving, add 500 ml chilled club soda or sparkling water to the pitcher to introduce effervescence. If you prefer a fully still sangria, omit the soda and pour over ice.

Fill glasses with ice (about 1/2 to 1 cup per glass), distribute the fruit evenly among glasses, then pour sangria over the ice. Garnish each glass with a lime slice and a sprig of mint. Serve with a spoon or straw for retrieving fruit.

Leftovers: keep refrigerated in a sealed container for up to 48 hours. For best texture of fruit, remove fruit after 24 hours or reserve fresh fruit when serving again.

dry or off-dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)

spiced rum

fresh lime juice

simple syrup (1:1 sugar to water) or honey syrup

pineapple, fresh, cut into 1/2-inch chunks

mango, ripe, peeled and cut into 1/2-inch cubes

green apple, cored and thinly sliced

lime, thinly sliced (for garnish + infusion)

mint leaves, lightly bruised

starfruit or passion fruit (optional, for visual/tropical note)

club soda or sparkling water (chilled)

ice (for pitcher or individual glasses)

WHITE SANGRIA

Make WHITE SANGRIA Recipe in just 2h 30m. House White Wine, Spiced Rum, Lime Juice, Tropical Fruit

WHITE SANGRIA

Descriptors

Tasting Notes

Food Pairings

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