FEEDS 10 TO 12
Anytime you serve booze by the pitcher, like sangria, it makes a gathering feel like a party. At the restaurant we make both white and red versions. This white sangria is made with sauvignon blanc; it’s the predominant grape in Spain’s most popular white wine, Rueda, but a lot easier to find than Rueda. Most sangria is too sweet, which gives it a bad reputation as a hangover drink. This one is sweetened with white grape juice, not sugar.
2 bottles (750 ml each) DRY WHITE WINE (such as Rueda or sauvignon blanc) or dry rosé
1/2 cup CRÈME DE CASSIS
1 tablespoon plus 1 teaspoon fresh LEMON JUICE, or to taste
3 cups ASSORTED BERRIES, such as blackberries, blueberries, and raspberries
CAVA (Spanish sparkling wine) or other sparkling white wine (optional)
Combine the white wine, crème de cassis, and lemon juice in a large container or two pitchers. Add the berries, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight. To serve, pour the sangria along with the fruit into wineglasses. If you’re feeling bubbly, top each glass off with a splash of cava.