Jellybean Sangria. Sounds weird right? Well, maybe it is, but I made some recently, tried it with a friend, and we really enjoyed it. White wine went will with this mix, and you do not need to buy a very expensive wine since you will be adding some wonderful flavors to it.
1 white wine (a Pinot Grigio or any light, sweet white wine nice)
2 1/2 cups seedless watermelon balls or small chunks
1 large mango cut up into chunks
10 strawberries sliced thin
1/4 cup white sugar
1/4 cup Ginger Ale
1 cup Sambuca (which gives a licorice flavor that makes the rest taste like jelly beans)
2 Qt Pitcher
Put all of the cut up fruit into a 2 quart pitcher that you will also use to serve the Sangria.
Pour all of the sugar and brandy on top of the fruit. Stir to coat. Cover the pitcher with the top or use a plastic wrap to cover. Put the pitcher in the refrigerator over night.
In the morning (the day you are going to serve it) pour the bottle of wine into the pitcher. Cover again and place back in the refrigerator for at least 4 hours. The fruit will eventually float to the top.
An hour before you are going to serve the Sangria, add the Ginger Ale, cover again and put back in the refrigerator. Fifteen minutes before you serve it, add ten ice cubes, cover and leave out on a counter. When you are ready to serve it, pour it into White Wine wine glasses, margarita glasses or beer mugs. Make sure each glass gets fruit as well. Enjoy!
**For full flavor, you will need to start the Sangria a day ahead before you are going to serve it.This recipe serves 3 – 6 people depending on what other drinks and food you are serving. You can always make two batches at the same time to be safe.
This is a similar recipe to my Summer Sangria but a very different flavor.