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Sandia Sangria Recipe from Gratitude Newport Beach

March 21, 2016

Now that Spring has sprung, Gratitude Newport Beach is serving up a Sangria created by Beverage Director Jason Eisner. This is a natural Sangria, without the use of any added sugar, and if you want it sweeter, just feel free to add simple syrup to taste.

Gratitude SangriaIngredients:
1/4 Seedless Baby Watermelon
1 Red Plums (halved, pitted and sliced)
1 Golden Plums (halved, pitted and sliced)
1 Pint blackberries
2 Bottles Rose (well chilled)
4 oz. Elderflower Liqueur
1 Cup Coconut Water

In a large container, add watermelon, coconut water, and rose wine. Muddle watermelon and strain liquid into a separate container using a fine mesh strainer. Add fruit and muddle. Refrigerate for a minimum of 6 hours. Serve over ice with a sprig of mint.

Written by Rachel Sherman

Rachel Sherman is an upcoming photographer and writer from Newport Beach, California. Although she was born and raised here by the beach, Rachel’s passion for traveling has taken her around the world to places such as England, France, Italy, and China. She recently graduated with honors holding a bachelors degree in Communications, with a concentration in visual communications, and minors in both Radio/TV/Film and Psychology from California State University, Fullerton. During her time there, she hosted a weekly rock ’n’ roll based radio show on Titan Radio called Good Rockin’ Tonight. Rachel has always had a genuine enthusiasm for photography, travel, culture, and adventure. Drawing constant inspiration from her love for the cinema, simple beautiful landscapes, as well as vintage atmospheres, these details shine through her photographs and inspire her writing. For more information on Rachel Sherman, or to view her personal works, please visit:


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