CRISP, WHITE SANGRIA

My Cellar

Serves 1

2 cups (500 ml) white grape juice, divided

¼ cup (60 ml) berry sugar

1 bunch fresh mint

1 x 750 ml bottle dry white wine

1½ cups (375 ml) unsweetened apple juice

1 lime, juice only

2 limes, thinly sliced

1 cup (250 ml) seedless green grapes, halved

1 x 750 ml bottle soda water, chilled

1 green apple, cored, cut into thin wedges

In a small saucepan over medium heat, combine 1 cup (250 ml) white grape juice and berry sugar, stirring to dissolve sugar. Remove from heat and stir in 2 mint sprigs. Bring to room temperature.
In a glass jug or container large enough to hold 8 cups (2 L), combine cooled and remaining grape juice with several more sprigs of mint, wine, apple juice and lime juice. Refrigerate overnight for flavours to meld.
When ready to serve, remove mint sprigs. Place several lime wedges in a sangria pitcher. Add half the grapes and a couple mint sprigs.
Pour half the sangria mixture into pitcher and top with chilled soda water.
Serve sangria over ice in cocktail glasses, garnish with lime and apple wedges and a sprig of mint. Makes about 10 cups (2.5 L)