This Pear and Lime Sangria is an easy twist on white sangria. It’s a little sweet, a little tart, and a whole lot of summer-meets-fall flavor. Perfect for mixing up a pitcher (or two…or three!) for your next party.
I love that this time of year keeps you guessing. One minute it’s cold, the next it’s hot. One week we think the AC is off for good, the next we’re cranking it up. All the fall fruit is nestled right up to the last of the tomatoes and basil.
At our house, only a handful of tomatoes made it through the season, but the basil grew in intense, vibrant bunches.
With cool weather creeping in, we had to put it to use.
The truth is, both Frank and I have been itching for this seasonal transition. When the air is chilly in the morning but you can still on the deck in the afternoon sun and sip on a cold drink.
Or a pitcher of cold drinks…
It’s pretty much perfection.
And sangria really is the perfect pitcher drink. This pear and lime white sangria features crisp white wine, sweet pears, tart limes, fresh basil and a few shots of that vodka tucked in the back upper shelf of our pantry.
Hello Pear Vodka.
We only see you twice a year, but it’s always for something good.
A glass of sangria really suits the celebratory and slightly hectic mood at our house this week. Frank and I spent last weekend at a wedding in Virginia where we did our best to buy all the local, danced until late in the night, and sat out even later under the stars catching up with dear friends.
I turned around and left on another trip to learn about Kansas farms and food (where I am currently on a bus driving 70 mph past fields of soybeans).
You can, as always, check out all of our travels over on Instagram. (And see a picture of a really cute pig I wanted to bring home.)
Pear and Lime Sangria
- 1 bottle Chilled White Wine (any dry variety)
- 1/4 cup Vodka (pear vodka is great, but not necessary; brandy works too)
- 3 Limes, sliced into rounds
- 2 small Pears, sliced into rounds
- 6 sprigs Basil, plus extra for garnish
- Combine all ingredients (except a few basil sprigs to use for garnish) in a pitcher. Chill for at least 1 hour and up to a day to allow the flavors to come together.
- Serve over ice with extra basil sprigs on top.
Meanwhile, back at the ranch.
While I’m road tripping across Kansas, Molly and Clara are at home, admiring the pedicure they got from their grandma last weekend and sporting the only thing they want to wear these days – Peppa the Pig dresses with tutus.