- 7 cups green grapes, divided
- 2 lemons, juiced
- 1 bottle chardonnay
- ½ bottle cava (it's a Spanish sparkling wine)
- ¼ cup agave nectar (sub coconut nectar or maple syrup)
- Put three cups of green grapes (off the stem), into a plastic bag or tupperware and freeze overnight.
- The next day when you are ready to assemble your sangria, blend the remaining 4 cups of green grapes until liquid.
- Use a mesh strainer or cheese cloth to strain the grape juice over a pitcher, leaving the pulp behind.
- Add the juice of two lemons to the pitcher along with, chardonnay, cava, and agave nectar.
- Pour the sangria over a glass with frozen grapes.
- DRINK UP!
In Atlanta there is a restaurant called Bar Taco. It’s freaking delicious. They have amazing tapas and drinks and all around good vibes. Anywhoo, they serve a sangria there that is off the chain. It’s got pears and lemon and wine and cava and st. germain. So it got me thinking… I love the idea of a sangria that is fruit based, but isn’t super sweet. In fact it’s slightly tart. So that is where this idea came from. It’s a tart-sweet-summery sangria that everyone will love.
If you’ve never frozen grapes and eaten them as a snack during the summer, you’re missing out on something major. It’s such a fun and healthy treat for hot days. If you have had frozen grapes, but you haven’t used them as “ice” in a drink, you’re also missing out. By using the grapes as ice cubes, you get fruity deliciousness at the end of your drink, instead of watered down sangria. So that’s dope.
If you don’t drink, you could also sub out the wine for sparkling water and make a lovely summer spritzer with some very unique flavors. It’s a tart-sweet experience that everyone should try. You’re gonna love it!