By Catherine Kenwell
The other day a customer picked up our recipe card for our Peach Balsamic Bellini. She exclaimed, “Wow, that sounds delicious!” and then asked me, “Is there a balsamic vinegar that would pair well with wine?”
Oh, I said, you’ve come to the right place! Let me tell you a little about balsamic cocktails…
First, let’s answer some questions. Are you thinking red, white, rose or sparkling varieties?
“Well, all of them,” she answered. “But if I were to pick one, I’d say ‘white’.”
“How about a white sangria? Once you realize how easy it is to make sangria with a balsamic vinegar boost, you’ll never look back!”
And so we began working together…this is my take on white balsamic sangria, with some fabulous suggestions from our lovely customer. Keep in mind that you can add or substitute your favorite fruits and Barrie Olive Oil Balsamic Vinegars. Unfortunately, once you start experimenting you’ll likely want to try some variations, so stock up when you’re at the LCBO and Barrie Olive Oil!
Here goes…sangria is meant to be made by the pitcher so if this recipe makes too much, invite your neighbour or your favorite Barrie Olive Oil employee to help you drink it (wink wink, I’m over here!!)
BOO White Balsamic Sangria
2 bottles, light fruity white wine, chilled (white zinfandel, pinot grigio)
1 cup brandy
¼ cup Sicilian Lemon Balsamic (or Peach, Pineapple, or Mango – your choice!)
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 peach, peeled, pitted and sliced
¼ cup white sugar, fast dissolving or super-fine works best
Ready? Here comes the hard part. Add everything to a large punch bowl. Seriously, that’s it. Place the fruit in the bottom of the bowl, add the wine, brandy, Balsamic, sugar, and stir until the sugar is dissolved.
You’re probably tired and thirsty from all that work. So get yourself a glass, throw in a couple of ice cubes, and ladle in some refreshing BOO White Balsamic Sangria. You’ve earned it! Enjoy!
