After last week’s Bourbon Vanilla Bean Ice Cream, I thought I’d share another boozy treat this week. After all, cold things go hand in hand with Summer, especially on long weekends. One must stay refreshed, right?
Besides, it’s a holiday weekend and a good Summertime Mango Sangria with Frozen Blueberries goes a long way. It can be made ahead, hang out in the fridge and be on the ready when you are.
Mix it in a 2 Qt Ball jar for the ultimate convenience. Grab that jar and take it on a picnic or shove it in a cooler you’re taking to a friend’s BBQ. It’s portable!
Sangria is somewhat new to me. I’d never DIYed sangria until last summer when I was inspired by this article from Epicurious. I was so surprised with how simple it is and the suggestion to add bubbles. I’d never had sangria with bubbles. Adding club soda amps up the refreshment factor and makes it more fun!
What’s more, unlike a cocktail, it can hang out in the fridge for a day or two and be ready when you are. Make a big batch or small, whatever suits your plans.
The wine? I use box white wine.. a sweet wine like pinot grigio or riesling will do. It doesn’t have to be spendy because much of the flavor will come from the fruit and simple, depending on how much you add. But I don’t skimp on the orange liquor because I like smooth, bold citrus notes.
This recipe is a snap to pull together. Just make sure you allow the sangria to set overnight. That way the mango has time to release its juices into the booze.
Unless smashed, the blueberries won’t add any flavor, but I add them for color and enjoyment while sipping on this ultimate Summertime sangria.
Y’all have a fabulous weekend!
Mango Sangria with Frozen Blueberries
- Blueberries a few handfuls
- 2 1/2 C White Wine such as pinot grigio or riesling 558g
- 1/2 C Cointreau 105g
- 1 C Mango small dice, 150g
- 4 Pieces of Lime sliced thin
- Fistful of Mint
- Simple Syrup see note
- Club Soda
- Place the blueberries on a small pan (I use a cake pan) and place it in the freezer at least an hour before serving the sangria.
- In a large Ball jar (2 Quart Size or 946 mL) add the wine, cointreau, mango and lime. Stir. Add a few springs of mint. Place jar in fridge to chill, for at least eight hours. Replace mint sprig with fresh before serving.
- To serve, give the jar a good shake or stir. Place ice in a low ball or small ball jar. Fill 1/2 -2/3 full of sangria and a few chunks of mango. Add simple to taste - I usually add about 1/2 ounce (14g) as this will depend on taste and sweetness of fruit. Top off with club soda. Stir. Add 4-5 frozen blueberries and a sprig of fresh mint.
Recipe Notes*To make simple syrup, in a small saucepan, add one part water to one part sugar. Bring to a boil and simmer until the sugar is dissolved. Pour into a lidded container and store in the refrigerator for up to two weeks.
Many thanks to Melissa’s Produce for sharing these plump fresh mangos with me.