Ingredients
1 lb green grapes
2 small Granny Smith apples, coarsely chopped
1/4 cup packed mint leaves
3/4 to 1 cup sugar (to taste)
1 (500-mg) vitamin C tablet, crushed to a powder with back of spoon (to keep sangria’s color bright)
2 bottles dry white wine (preferable Albarino or Pinot Grigio)
Preparation
Purée grapes, apples, mint, sugar, vitamin C, and 2 cups wine in 2 batches in a blender until smooth, then strain through a fine-mesh sieve into a bowl, pressing on solids. Transfer purée to a pitcher and stir in remaining wine. Chill, covered, at least 2 hours. Serve over ice.
