Bursting with tropical fruit, fresh mint, and crisp white wine, this sangria is the perfect pitcher cocktail to serve all spring and summer long. We used Shun Cutlery to prep the fruit for this refreshing sangria, focusing on a few core knife skills such as breaking down a pineapple, chopping apples, dicing mango and hulling strawberries. Stir up a batch for Mother’s Day and pick up a new Shun knife for Mom here!
Now, let’s chat knife skills! We’ve got some tips for you to help sharpen up your kitchen prowess. First, when you’re working with strawberries, it’s all about the paring knife. We used a Shun paring knife to hull and quarter the berries. Then, when slicing citrus, we used a Shun 6-inch utility knife for clean and even slices. We also used the versatile Shun 6-inch utility knife to pit and dice mango, as well as dice apple. Finally, a Shun premier 8-in. chef’s knife is key for breaking down a pineapple!
Click here to sharpen up on your knife skills!
- 1 lemon, sliced
- 1 lime, sliced
- 1 orange, sliced
- 1/ 4 cup sugar
- 10 fresh mint leaves
- 2 cups sliced pineapple
- 1 apple, diced
- 1/ 2 mango, diced
- 1/ 2 pound strawberries, hulled and halved
- 1 bottle (750 ml) chilled dry white wine
- Ice, for serving
- Club soda, optional, for serving
- Fresh mint, sprigs optional for garnish
- 1/ 2 cup Calvados, (or apple brandy of choice)
Add citrus, sugar and mint to a large bowl and muddle for 30 seconds. Add citrus and sugar mixture to a large pitcher and top with Calvados, pineapple, apple, mango and strawberries. Pour white wine on top and let sit in the fridge for at least 1 hour before serving.
When ready to serve, pour prepared sangria over ice and top with club soda and extra mint to garnish, if desired.