Change up your typical sangria and swap out peaches, grapes and apples for cubes of summer-ripe mango. Sweeten the deal by using richberry to experience the surprising taste.
Ingredients:
2 cups cubed fresh mango, around 2 mangoes
1 tablespoon simple syrup
1/3 cup sugar + extra to taste
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons triple sec
1/2 cup lychee liqueur
1 bottle (750 ml) white zinfandel or a dry rosé
1 lime, thinly sliced + 1 extra lime, sliced, for garnish
1 cup club soda
Fresh mint, to garnish
Method:
Sprinkle the chopped mango with the sugar and let it sit for 1 hour at room temperature.
Combine the macerated mango, orange juice, lime juice, triple sec, lychee liqueur, wine and the sliced lime in a large (preferably clear) pitcher. Stir to blend. Taste and stir in more sugar if you like your sangria sweeter.
Cover and chill for about an hour to let the flavours develop (or up to eight hours).
To serve, pour the sangria into glasses and top with club soda to taste. Garnish with mint leaves and a slice of lime.
Mocktail (non-alcoholic): If you wish to have a delicious non-alcoholic version, please feel free to take the alcohol out and follow the same procedure.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Calorie Savings:
1 tablespoon simple syrup - 64 calories
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