Herbed White Sangria

Vermilion, Chicago

This herby, mango-specked sangria reflects Vermilion's Latin-Indian fusion philosophy; the drink was created for the restaurant's 2005 Bollywood festival.

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  • Servings: MAKES 8 DRINKS
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Dinner Party, Latin American, Spanish, Cocktails, Make Ahead

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  • 1 bottle fruity white wine, such as Chenin Blanc or Gewürztraminer
  • 1 Red Delicious apple, cored and thinly sliced
  • 1 cup diced frozen peaches
  • 1 cup diced mango
  • 8 ounces passion fruit nectar or juice
  • 8 ounces lychee nectar or juice
  • 1/2 pound seedless green grapes, stemmed and halved
  • 3 tablespoons finely chopped mint
  • 3 tablespoons finely chopped dill, plus 8 dill sprigs for garnish
  • Ice

How to make this recipe

  1. In a pitcher, combine the wine, apple, peaches and mango. Cover and refrigerate for 1 hour. Stir in the passion fruit and lychee nectars, add the grapes and refrigerate, covered, for 1 hour longer. Stir in the chopped mint and dill. Pour into 8 ice-filled white wine glasses and garnish with the dill sprigs.

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