It’s been busy on the work front but at home the pace has finally slowed down a bit. A few ‘goals and objectives’ are being achieved and it’s a good good thing. This week I’ve stirred up a new beverage for everyone that can be served with or without alcohol.
Yesterday we splurged on a nice Kayak for our son, Phillip. He went out on a maiden voyage today, but I was at work and had to miss it. Hopefully on Monday we will go again and I’ll get to see how he’s maneuvering the turns and all. Looks like the summer will have us driving Phillip to new waterways to explore in our area besides Table Rock Lake. I’m a bit jealous of his ‘keen’ boat. When I grew up canoeing it was in Northeast Missouri. The water wasn’t as pristine and clear as it is with the rock and sand bottoms of the Ozarks.
I had lots of enjoyment preparing the Mango Sangria. As you look over the core of the recipe you will find it is easy to modify. In fact this week I am going to be working on a peach/ginger Sangria. Lots of folks choose a sweet wine to go in their Sangrias. You will note that mine contains a dry chardonnay basically because it’s my favorite type of wine. Certainly using what makes you happy is what you’ll want to do. On the fruit choices I found we really liked the granny smith apple in with the pineapple, orange and mango. It’s easy to put together a skewer to go with the drink when serving. Or consider just floating the fruit on top as the recipe indicates. I don’t recommend floating strawberries in this drink. When the berries break down it’s just not too lovely! I would however use them at serving time for a pop of color instead of the cherries.
On the sweetener side of things you will note I enhanced with either straight honey or a honey/sugar blend. If you go with a sweet wine versus the chardonnay I think I would consider adding the honey and sugar last. Why, because you may not need it if you’re using a sweet wine.
What to do if you just want to enjoy this beverage by the glass? No problem, got you covered. I just did about 8 ounces of the fruit and wine mix and then added about 8 ounces of ginger ale and stirred to blend.
If there’s any ingredient that maybe hard to locate it will be the mango juice. I thought it would be quite difficult, but I found a very nice brand at one of my local stores and didn’t have to ‘hunt’ it down. Sometimes you have to go all over a store to find the juice. I’ve located it on the juice aisle, liquor aisle, oriental aisle, etc. Your best bet is to go straight to the customer service counter and ask!
Have an outstanding week friends and enjoy this easy libation whether it’s alcoholic or non-alcoholic. Simply yours, The Covered Dish.
Mango Honey Sangria
3 cups hot water (180-185 degrees)
3 white tea bags, regular size
3 cups mango juice
3 cups dry chardonnay
1/2 cup honey or 1/4 cup sugar & 1/4 cup honey
1/2 of one orange cut into slices
1 cup sliced white grapes
1 /2 of one granny smith apple, cut into chunks
1 can tidbit pineapple, (15-17 ozs.) undrained
1 jar maraschino cherries, drained & reserved
3 cups ginger ale @ serving time
Bring water to 180-185 degrees, (Bubbles around outer edge of pan.) Remove from heat and soak tea bags for 7-8 minutes. In a large container place the mango juice, dry chardonnay, cooled tea, honey or honey sugar blend, pineapple tidbits & juice, chopped orange, chopped apple and chopped mango. Allow to sit for overnight if possible. At serving time add ginger ale and float the drained cherries on top of the drink. After sampling if you think it’s not sweet enough add some of the cherry juice. Use the remaining orange, apple and grapes for garnish on a skewer if desired or place all the fruit in the sangria. Yields 12 (8 ounce) servings.
Other garnishes may include: strawberries, lime and mint.