Sometimes, I make recipes up. On the fly.
Ok, that’s a lie. I do it more than just “sometimes”. Particularly with drinks.
And I label anything and everything “sangria”, as you discovered in this post.
I didn’t want to reveal how simple it was… mostly because it tasted like it was complicated and required a lot of effort. But I did. Their response was: “What? No brandy?”
Nope. No brandy. Other than the fruit, this is a two-ingredient sangria, à la Julia. And it’s divine.
I make this sangria regularly in the summer months. It’s so fast, easy and I absolutely love eating the booze-soaked fruit afterwards. Yum!
Also, I’d just like to formally put it out there… Laura, will you photograph ALL my recipes for this blog? These pictures are unreal and I love you.
1 bottle (750 ml) Chardonnay
1 litre ginger ale (or less, if you like it stronger)
1 apple, cored & sliced
1 lemon, seeded & sliced
1 lime, seeded & sliced
Place limes in a pitcher, then lemons, then apples. Poor about two cups of wine over the fruit. Refrigerate and let sit for at least an hour. Add ginger ale until the pitcher is half full, then top with more wine. Serve chilled with ice.