It’s Booze-day Tuesday!
A couple of weeks ago at our Farm to Table supper, I served a white scuppernong sangria, and I promised I would share the recipe with you. So here we go!
This recipe is from The Lee Bros. Charleston Kitchen – one of my very favorite cookbooks. See also: remember that time I got to meet Matt Lee and Ted Lee in Charleston?
The Brothers call it “Muscadine Sangria,” but I grew up calling all muscadines scuppernongs instead (really, a scuppernong is just a type of muscadine), but mostly I just appreciate the alliteration.
I froze about 6 gallons of scuppernongs/muscadines last summer that I picked at my parents’ house. I’ve made some into jam, but I think this might be my new favorite use for them.
Scuppernong Sangria Recipe
via The Lee Bros. Charleston Kitchen
– 1 quart (1 1/4 pounds) ripe green or bronze muscadine/scuppernong grapes
– 1/2 cup purple muscadine/scuppernong grapes
– 2 pinches Kosher salt
– 1 lime, sliced into thin disks
– 1 quart ice cubes, plus more for serving
– 1 (750-ml) bottle dry, fruity white wine, such as pinto grigio, pinot gris, or sauvignon blanc
– 1 cup seltzer water
Pour 3 cups of the green or bronze grapes into a food processor, and process them just to a slurry, with four to five 3-second pulses. Strain the grapes through a fine-mesh strainer, pressing the pulp with the back of a spoon or spatula to extract the juice. Discard the remaining solids.
Slice the remaining grapes in half with a sharp knife. Don’t worry about the seeds.
Sprinkle the salt into the bottom of a large pitcher. Scatter one-third of the halved grapes and lime slices on top of the salt, then add one-third of the ice. Continue to fill the pitcher, repeating the layers of fruit and ice, until it’s full. Pour the reserved juice, white wine, and seltzer into the pitcher and stir. Transfer to the refrigerator and chill for 20 minutes.
Pour into glasses over ice, garnishing with halves grapes and lime slices from the pitcher.
We served ours in mason jars, but something with a wide mouth so you can pick out the fruit to eat would also be ideal. ;)
Speaking of fruit: I followed The Lee Bros. Charleston Kitchen recipe to a T. However, if you only have one color available, or more of one than another, feel free to use any color muscadines you want in any proportion you want.
This is the perfect light, bubbly sangria to serve in our sweltering Southern summers. I know I’ll be making it again soon!