Total Time
40mins
Prep 30 mins
Cook 10 mins

This is an adopted recipe from the San Jose Mercury News, July, 2003. Enjoy!

Ingredients Nutrition

  • 2 limes, sliced thin
  • 2 small carambolas, sliced thin, crosswise (star fruit)
  • 1 (750 ml) bottle dry white wine
  • 1 (12 ounce) can mango nectar
  • 1 mango, cut into 1/2 inch cubes
  • 1 (12 ounce) can ginger ale
  • 1 (750 ml) bottle champagne

Directions

  1. Reserve some for the lime and carambolas slices for garnish.
  2. In a large pitcher, stir together the white wine, the mango nectar, the mango and the remaining lime and carambola slices.
  3. The sangria can be prepared up to this point one day in advance and kept covered and chilled.
  4. Just before serving, stir in the ginger ale, the champagne and ice cubes.
  5. Serve the sangria garnished with the reserved lime and carambola slices.

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