Riesling Sangria with Lychees


“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter than he likes,” says chef Bill Kim. Kim’s fruit-filled sangria is a bit sweet, yes, but it’s also refreshing, thanks to the lemon juice. Slideshow: Sangria Recipes 

Riesling Sangria with Lychees
This fresh, fruit-filled sangria is a terrific addition to a festive Mother's Day brunch, particularly if you are entertaining a crowd. Give the mother in your life the biggest glass with the most fruit. She deserves it. Photo: © John Kernick
Total Time:
20 mins


  • 1 orange

  • 1 cup raspberries, halved

  • 1 Asian pear—peeled, cored and thinly sliced

  • 1/2 cup dry sake

  • 1/2 cup bourbon

  • 1/2 cup fresh lemon juice

  • 1/2 cup triple sec

  • 2 tablespoons sugar

  • One 20-ounce can lychees in syrup—lychees halved, syrup reserved

  • Two 750-milliliter bottles slightly off-dry Riesling, chilled

  • Ice


  1. Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.

  2. Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.

  3. Stir in the Riesling and serve the sangria in ice-filled wineglasses.

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