This delicious white sangria is sweet, floral, tangy and tart - ALL at the same time. It combines the sweetness of cantaloupe and the subtle floral taste of jasmine with the tangy and tart bite of ginger. It's perfect for a mild, spring day and just might become your new favorite sangria.
Jasmine Ginger Cantaloupe Sangria
• 1 bottle of white wine (I used Pinot Gris)
• 1 cup of triple sec
• 12 oz bottle of ginger ale
• juice from 1 cantaloupe*
• 1 cup ginger simple syrup**
• 1/3 cup jasmine flower water
• 1 lime sliced
• 1 kumquat sliced (optional)
• ice
• edible flowers and lime or kumquat slices for garnish
In a pitcher or glass serving container, combine wine, triple sec, ginger ale, jasmine flower water, cantaloupe juice, ginger simple syrup and fruit slices. Stir gently. Serve and enjoy!
* If you don't have a juicer, blend the cantaloupe in a blender on high with a tiny bit of water. Pour over a mesh strainer and retain liquid.
** For ginger simple syrup - Combine 1 cup of water, 1 cup of sugar and 1/2 lb of ginger in a saucepan and bring to a boil over medium/high heat. Reduce heat to low and simmer until sugar is dissolved. Cool completely before adding to sangria.
photos by Alyson Brown for Wild Folk Cocktails
special shout out to my girl Emily of Bend Floral Artistry for this delicious smelling jasmine!
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