I hosted a small family BBQ over Labor Day weekend, and decided to treat my guests to something a little different.

I decided to make an Asian themed Sangria…because I love Sangrias!

As it turned out, Sangria is incredibly easy to make. I can’t believe I was paying $8 to $12 a pop for them at restaurants.

All you need is a ¼ cup of Triple Sec, a bottle of wine, some cut up fresh fruit, and sugar syrup.

I have had enough Sangrias to know that not all Sangrias are made equal, I’ve had some great Sangrias and some awful ones too.

I knew that I need to get the main ingredient right, and I attribute that to the wine. I like a light and refreshing Sangria, and though I usually prefer red wine, I have decided on a white wine, but not just any white wine, I choose a bottle of Muscat wine. The Muscat is typically a dessert wine, light, refreshing, and mildly sweet.

Preparation:

1) Make sugar syrup: boil a ½ cup of water, then add and mix ¼ cup of sugar. Set it aside and let it cool. Many Sangria recipes call for 1 cup of water with 1 cup of sugar. That’s WAY too sweet for me.
2) Cut up some fresh fruit. I used white peach, Lychees, Muscat grapes, watermelon, and raspberries. (Feel free to use your own favorite fruits).

3) Put all the fruit together. Add ¼ cup of Triple Sec, the sugar syrup, and the bottle of wine. Stir well.

4) Serve with crushed ice.

I was on my second glass before any guests even arrived. Why not!

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