This is the perfect drink to bring to the beach: You're going to need something refreshing to sip while hanging out all day under the hot sun. The frozen fruit keeps the sangria cold without diluting it (as ice cubes do) and provides something healthy to snack on when the sangria's gone. Freeze any fruits you have on hand; apples or peaches would also work well.
Recipe courtesy of Cooking Channel
Print
Virgin White Sangria with Frozen Fruit
Total:
4 hr 5 min
Prep:
5 min
Inactive:
4 hr
Yield:
about 1 gallon
Level:
Easy
Total:
4 hr 5 min
Prep:
5 min
Inactive:
4 hr
Yield:
about 1 gallon
Level:
Easy

Ingredients

  • 1/2 a 6-pound cantaloupe
  • 1/2 a 6-pound honeydew
  • 1 1/2 cups blackberries
  • 2 cups red grapes
  • Juice of 2 large lemons (about 1/4 cup)
  • 6 cups white cranberry juice
  • 2 cups white grape juice

Directions

Special equipment: 1-gallon wide-mouthed beverage container Remove the rind from the cantaloupe and honeydew, and cut the flesh into 1-inch chunks (you should have about 4 cups of each melon). Put the honeydew, cantaloupe, blackberries and red grapes on a rimmed baking sheet in a single layer, and freeze until frozen completely, like ice cubes, 4 hours up to overnight. 

Meanwhile, whisk together the lemon juice, cranberry juice, grape juice and 1 cup cold water in a 1-gallon container with a large enough mouth to accommodate the fruit chunks; refrigerate while you wait for the fruit to freeze. 

When ready to serve, add the frozen fruit to the juice mixture, and serve immediately or pack it up for a summer outing. 

Copyright 2014 Cooking Channel, LLC. All rights reserved.

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