1 Cup green melon, diced
1 Cup Green grapes
1 peach, peeled and diced
1/2 Cup strawberrys
*Pulp of 1 Parcha or 1 Cup storebought passionfriut juice
1/4 Cup granulated sugar
3/4 Cup Triple Sec
1 liter Pigno Grigio
12 oz Sprite or 7 UP
1. IN A LARGE SANGRIA PITCHER, ADD ALL OF THE FRUIT, SUGAR AND LIQUORS. WITH A WOODEN SPOON, MIX AND CRUSH THE FRUIT A BIT TO MACERATE. ADD THE WINE and MIX WELL.
2. AT THIS POINT IF YOU WANT TO ADD ICE TO THE PITCHER, DO SO. I ONLY ADD ICE TO THE PITCHER IF I’M SERVING THE ENTIRE THING RIGHT AWAY TO PREVENT IT FROM GETTING WATERY. I LIKE TO ADD THE ICE TO THE INDIVIDUAL GLASSES INSTEAD.
3. TOP OFF WITH SODA, BUT ONLY STIR ONCE SOFTLY.
4. SERVE & ENJOY
*If your lucky enough to get your hands on some fresh Parcha (passionfruit), you’d prep the fruit like so. Cut in half on a dish. It is very juicy when cut open and you’ll want to use every drop you can get. Scoop the inside flesh into a lidded container, ad 1/2 cup water and shake vigorously. The idea is try and separate the fruit from the seeds. Try and remove as many seeds as possible without wasting too much of the actual fruit. Use the water/juice in the sangria as well as the pulp. If you used the fruit without doing this, it would be perfectly fine, just making it a little too acidic.