Name: White sangria
Cook time: 10 min
Total time: 10 min
Ingredients: 2 (400g) green apples, unpeeled, thinly sliced; 1/2 cup (125ml) lime juice; 6 cup (1.5l) riesling; 1/2 cup (125ml) white rum; 1/3 cup (80ml) apple schnapps; 1/2 cup (80g) pure icing (confectioners') sugar; 3 cup (525g) seedless green grapes, halved; 2 cup (300g) fresh blueberries; 3 cup (750ml) sparkling mineral water; ice cubes, for serving

Ingredients

2 (400g) green apples, unpeeled, thinly sliced

1/2 cup (125ml) lime juice

6 cup (1.5l) riesling

1/2 cup (125ml) white rum

1/3 cup (80ml) apple schnapps

1/2 cup (80g) pure icing (confectioners’) sugar

3 cup (525g) seedless green grapes, halved

2 cup (300g) fresh blueberries

3 cup (750ml) sparkling mineral water

ice cubes, for serving

Method

1.Place apple in a medium bowl with juice and stand 5 minutes.

2.Place undrained apples in a large jug with remaining ingredients; stir to combine. Cover; refrigerate 3 hours or overnight.

3.Add ice to the jug just before serving.

Only fresh blueberries can be used in this recipe, as frozen berries will tint the sangria.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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