So there I was, as usual, trying to cram too many things into 20 minutes. In this case, I was racing through my small neighborhood grocery store in a tizzy, grabbing a few things I needed for a small dinner party that I needed to be cooking for right then. Plus, it looked like it was about to rain, and my dog was outside. I sure as heck didn’t have time to de-mud the house after a large wet schnoodle had his way with it. Clearly, I needed to be fast.
Mushrooms? Check! Pint of cream? Check! Two bottles of decent sauvignon blanc? Check, check! I was back in my driveway just as the big drops started, and had successfully dragged the dog in just as the bottom fell out. Nice!
In the kitchen, I threw butter and mushrooms in a saute pan and turned to put the wine in the fridge. OMG! In my haste I had purchased one bottle of decent sauvignon blanc and one bottle of cheap moscato. Ick.
Long story shorter, two days ago I still had this unopened bottle of moscato, and a girlfriend coming for lunch. I was making two of her favorites that morning for cookbook photos: homemade egg rolls and Thai happy chicken soup. I wondered whether it was possible to make a sangria that could play nicely with Asian food? It turns out the answer is yes! Citrus Ginger White Sangria was born, and while it was quite good with the egg rolls and soup, it is light, tangy, and will pair well with all kinds of summer menus.
Citrus Ginger White Sangria
Materials
- 1 750ml Bottle of Moscato
- 12 oz Can of Ginger Ale
- 2 Oranges
- 2 Limes
- 1 Lemon
- 2 in" Piece of Ginger, sliced
Instructions
- In a half-gallon jug or pitcher, combine the wine and the ginger ale.
- Add the juice of one orange, one lime, and half the lemon. Add sliced ginger to the pitcher.
- Slice the balance of the fruit thinly and add to the pitcher. Refrigerate until very cold and serve.
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