Help up sangria with a white sangria bend — this Ginger Cantaloupe Sangria is an invigorating taste on a blistering summer day! Simple to make ahead, it's ideal for your next grill or square gathering!
The moment summer moves around, and the neighbors rise up out of hibernation, the prattle of the principal square gathering starts. Our companions over the road conveyed an Evite to kick it off — advantageously, Cinco de Mayo falls on a Saturday this year! Also, when I hear square gathering, the principal thing I consider is a mid year sangria.
This time, I think I need to switch things up and go with a light, white sangria. This Ginger Cantaloupe Sangria is implanted with a ginger straightforward syrup and pop, and delicious melon in a fresh chardonnay. Definitely, use whichever white wine you wish — a sauvignon blanc would be an incredible decision, as would a pinot grigio.
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INGREDIENTS
- 1 bottle white wine I used a Chardonnay
- 1 cup triple sec
- 1 cantaloupe cut into squares or balls
- 1 lime sliced
- 1 cup ginger simple syrup see recipe below
- Sprig of mint optional
- 12 oz. ginger ale
- ice optional
- edible flowers optional
- Simple Syrup
- 1 cup water
- 1 cup sugar
- 3 pieces ginger
INSTRUCTIONS
- In a pitcher or glass bowl, combine wine, triple sec, and fruit. Gently stir the fruit in the alcohol with a large spoon. Stir in the simple syrup (and mint if desired), cover tightly with plastic wrap and refrigerate until chilled, at least 1-2 hours. Before serving, stir in the ginger ale. Serve over ice and garnish with edible flowers, if you wish. Cheers!
- Ginger Simple Syrup
- Combine water, sugar, and ginger in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely.
For more detail : bit.ly/2UOOH04
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