Nothing says summer like Sangria! I know it's not quite summer yet, but spring time can also be sangria time! It's never really a bad time for Sangria, is it?
This Sangria Mojito hybrid is the perfect, easy, and refreshing cocktail for your Sunday brunch. This recipe creates a pitcher full of sangria. You can also make a single serve glass, anytime! It can also be turned into a sparkling sangria, by substituting sparkling wine for the Pinot Grigio. Prosecco works really nicely in place of expensive champagne! It's also a great idea to make this Sangria ahead of time. Letting it sit helps to develop the flavor and it's one less thing you will have to do before a party!
Be careful when muddling the mint. You don't want to break up the mint too much, because your guests will be munching on mint instead of enjoying a delicate mint flavor. If you don't have a muddler, just use the other end of a wooden spoon!
- 1/2 gallon of Limeade ( or 7 cups of water, 1 1/2 cups of sugar, and 1/2 a cup of lime juice, or substitute frozen margarita mix and water)
- 1 bottle wine (Pinot Grigio or substitute sparkling wine)
- 1 lime (sliced)
- 12 leaves mint
- 1/4 cup sugar
- Add the mint leaves to a large glass. Add in the sugar. Use a muddler, or the end of a wooden spoon to gently muddle the leaves with the sugar. Be careful not to break up the mint leaves into small pieces, because they are unpleasant to drink. Press on the leaves to release the oils and flavor from the mint! The sugar helps this process!
- Add the mint and sugar mixture to a large pitcher. Add the Pinot Grigio (preferably chilled) and the Limeade. Stir to combine.
- Add the lime slices to the pitcher. Let sit for a few hours for better flavor. Garnish each glass with extra lime slices and mint leaves. Serve chilled!