Today is Easter Sunday and we spent the day with Gavin’s family in Canyon Lake, TX, a town about 1 hour southwest of Austin. Last night, we asked Gavin’s mom what else we could bring to our Easter luncheon. When she requested Sangria, it was time to get creative and mix together whatever we had available in the kitchen. Since we discovered we were reaching a shortage of red wine, we grabbed a bottle of white and looked for whatever fruit we had sitting in the fruit bowl.
This was a super easy sangria recipe and unlike other sugary versions of the drink we have had in the past, it is a really light and low-calorie Sangria. The citrus in this recipe makes the sangria taste similar to a lemonade and it is light enough to indulge in on a hot day without feeling like you’ve had a sugar overload.
While we were visiting his family, we noshed on homemade smoked salmon and deviled eggs packed with bacon. We spent the day sitting on the deck and we even helped them to turn their guest cottage into an Airbnb. If you are looking for a peaceful getaway in the wooded hills, take a peek at their listing. If you’ve never used Airbnb before, get $40 off your first stay with this discount link.
White Wine Sangria with Lemon and Pear
- 1 bottle of Pinot Grigio
- 4 oz. vodka (try a citrus vodka for an additional touch of lemon)
- 2 sliced lemons
- 1 sliced ripe Bartlett pear
- 1 cup sparkling water
Start by mixing the bottle of wine with the vodka in a large pitcher. Slice your pears and lemons and add them to the mix. Refrigerate the concoction for at least four hours. This is a great make-ahead sangria cocktail, because when you are ready to serve, all you need to do is add a heap of ice and top with the sparkling water. Your refreshing drink is now ready to go!