White zinfandel mixed with fresh lemon juice, red currants, peaches, and apples then topped with club soda. This white zinfandel sangria lemonade is an incredible beverage to serve guests during the summer and fall season.
San Francisco has an Indian summer. Most of the year, it’s overcast and foggy throughout the city with the exception of the downtown area. Summer is like that too, something to keep in mind if you’re planning to visit SF. You’ll want to bring a jacket just in case.
But the moment it hits September and October, we’re bracing ourselves for the heat.
The last couple days have been unbearably hot. Like 90s, hot. And because a majority of the year our weather is cool, most of the houses here are not equipped with air conditioning. So you can imagine how nice it must feel in the house. Not really.
We’re throwing ice cubes in everything, devouring ice cream, making cocktails and lemonades.
You can just imagine.
And then of course, it cools down drastically overnight. So now, we’re back to 50-60s.
I wanted to create a drink that embodies both summer and fall, that’s perfect for serving during the holidays, during a ladies night in, during spa days. In other words, for every event you’re hosting.
I’m not much of an alcohol drinker. But every once in awhile, I want to indulge in a cocktail with just a hint of alcohol.
This sangria can be adjusted to your taste. If you don’t like alcohol, you can omit the white zinfandel and replace with club soda or more lemonade. If you like more alcohol in your cocktail, you can add more white zinfandel. And the fruits are definitely customizable.
I added apples, peaches, red currants, and lemon. The sweetness and tartness of the fruits make a perfect cocktail for me. This cocktail recipe can easily be made to serve more people.
What’s your ideal cocktail?
Mix together lemon juice, granulated sugar, and white zinfandel. Add slices of apple, slices of peach, and red currants. Top the cocktail with club soda and crushed ice.
Serve the white zinfandel sangria lemonade cold.
- ⅓ cup white zinfandel
- Juice of one lemon
- 1 ½ teaspoon granulated sugar (or choice of sweetener)
- 2-3 slices of peaches
- 2-3 slices of apples
- 1 tablespoon red currants
- ½ cup club soda
- Mix together lemon juice, granulated sugar, and white zinfandel. Add slices of apple, slices of peach, and red currants. Top the cocktail with club soda and crushed ice.
- Serve the white zinfandel sangria lemonade cold.
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