Sparkling Strawberry Kiwi Sangria
This white sangria calls for kiwis because ... Why not?
Photo courtesy Tasty
Also known as Chinese gooseberry, the kiwifruit was first found growing in China. At the beginning of the twentieth century, missionaries brought the fruit to the island of New Zealand, where it received it’s name “kiwi” after the small flightless bird native to the island.
1 lb strawberry (455 g)
1 lb kiwi (455 g)
1 cup light rum (240 mL)
1 bottle white wine, (such as sauvignon blanc)
1 sparkling wine, chilled (such as cava)
1 cup sugar (200 g)
1 cup water (240 mL)
Hull the strawberries and cut them in half. Peel the kiwis and cut them into slices.
Combine half of the halved strawberries, the sugar and water in a saucepan and turn the heat up to medium. Bring the mixture up to a boil and then let simmer, stirring occasionally, for 10 minutes, or until the strawberries seem like they’re about to fall apart.
Let cool for a few minutes, and then, using a mesh sieve, strain the strawberry goodness into a bowl. Use a spoon to press the strawberries up against the mesh so you get every last beautiful drop of strawberry syrup. Place the syrup in the refrigerator to cool a bit.
Combine the kiwi slices and the remaining strawberries in a pitcher, and add the rum, white wine, strawberry syrup, and the juice of three oranges (in a pinch, you could also sub a few splashes of bottled orange juice, or even lemonade, for the fresh orange juice).
Give it all a good stir and then pop the pitcher in the refrigerator for at least four hours to let all of the flavors come together.
When you’re ready to serve, add around three-quarters of the chilled sparkling wine to the pitcher. Pour into glasses and spoon in fruit, topping each glass off with a bit of the remaining champagne so it’s nice and bubbly.
For more recipes ideas, be sure to visit Tasty. You'll find recipes for heathy meals, special occasions, and diet sensitivities too.
Anita & Sheila ~ The Moms, Moms Sipping Sangria