Christmas White Sangria is a very festive drink entirely suitable for your gluten-free, vegan Christmas and all celebration festivities. The rosemary adds a wonderful fragrance and depth of flavour to this drink.
If you are serving Christmas White Sangria and other cocktails you may like to have some snacks or canapes to ‘line your stomach’. I can heartily recommend mini Gluten Free, Vegan Quiche and Potato and Butternut Squash Rosti as great canapes to serve. Or how about Gluten Free Vegan Rosemary and Sea Salt Crackers with Black Olive Tapenade and Houmous – Garlic Free? Or if you want something sweet I LOVE Mini Christmas Mince Pies. Delicious!
Allergy Information – Christmas White Sangria
Christmas White Sangria is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Christmas White Sangria
Not all wine is vegan – many are not. Most are gluten free. Check your tipple of choice on supermarket or retailer websites which allow you to filter searches for gluten-free and vegan so it should be easy to work out which wines are suitable.
I have used a white Rioja and dry pinot grigio to make this and both work really well. I Use a white wine you enjoy drinking, no use in using undrinkable, cheap plonk!
You can serve this straight from the fridge or over ice. Both work well.
Recipe – Christmas White Sangria
Preparation time 10 minutes (excluding chilling time!)
Cooking time 3 minutes
Ingredients – Christmas White Sangria
50 grams caster sugar
4 springs of fresh rosemary
50 millilitres water
1 bottle of dry white wine
100 millilitres triple sec (or other orange liqueur)
2 oranges (juice and zest of 1 orange, slices of 1 orange)
2 lemons (juice and zest of 1 lemon, slices of 1 lemon)
60 grams fresh or frozen cranberries
Ice, to serve
Method – Christmas White Sangria
1. Make a simple rosemary sugar syrup – combine the sugar rosemary and water and heat gently until the sugar dissolves. Set aside to cool
2. Pour the white wine, triple sec, juices and zests into a large serving jug and mix well. Add the rosemary sugar syrup (including the rosemary), orange and lemon slices, cranberries, stir and place in the fridge until well chilled (at least an hour)
3. Remove from the fridge and serve in glasses (over ice if you prefer).