More Nigella recipes

White Sangria

by Nigella

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Introduction

This is an elegantly pale version of the fruity and flamboyant Spanish punch. I suppose coming from the land of Pimms, I can’t help but add cucumber to it, but please feel free to fiddle with the fruits as you wish. The basil is an unorthodox addition whatever your provenance, but for me it just smells of summer.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's White Sangria — Photo by Lis Parsons

Ingredients

Makes: 2 litres, which should be enough for 15 glasses

Metric Cups

1 x 75cl bottle white Rioja or other white wine of your choice (chilled)
1 x 750ml bottle sparkling white grape juice (chilled)
150 millilitres cointreau or other orange liqueur
½ cucumber (peeled and cut into batons)
2 nectarines (stoned, and each cut into 16 thin wedges)
1 small bunch of fresh basil
ice (to serve)

3 cups white Rioja or other white wine of your choice (chilled)
3 cups sparkling white grape juice (chilled)
⅔ cup cointreau or other orange liqueur
½ cucumber (peeled and cut into batons)
2 nectarines (stoned, and each cut into 16 thin wedges)
1 small bunch of fresh basil
ice (to serve)

Method

Pour the wine, sparkling grape juice and Cointreau (or other orange liqueur) into a large jug.
Gently drop in the cucumber batons and the nectarine slices.
Add a few sprigs of basil to the jug, and add ice to your glasses.
Use a small slotted ladle, or whatever’s to hand, to add some fruit to each glass, and put a small sprig of basil in each glass as you pour.

Pour the wine, sparkling grape juice and Cointreau (or other orange liqueur) into a large jug.
Gently drop in the cucumber batons and the nectarine slices.
Add a few sprigs of basil to the jug, and add ice to your glasses.
Use a small slotted ladle, or whatever’s to hand, to add some fruit to each glass, and put a small sprig of basil in each glass as you pour.