🇻🇳 That's exactly why we make white sangria

This is Yomi220, living in Ho Chi Minh City 🇻🇳. I hope this little tip is helpful to you!

Lately, my family has been obsessed with white sangria.

When you think of sangria, do you picture red wine? No, no — in eternally summery Vietnam, a crisp, well-chilled white is the way to go.

And on top of that, the market is piled high with tropical fruits — lychee, longan, star fruit, pomelo, mango… so many! And they're cheap! So then, let's make a drink that could only come from Vietnam.

Our family's rule is: "How delicious can we make cheap white wine taste?

The basic members are orange, apple, lemon or lime, mint, lemongrass, cinnamon, and clove. Then we throw in a bunch of whatever seasonal fruits we find at the market!

These days, when I walk through the fruit section, my first thought isn't "that looks delicious" anymore—it's "would this go well with white wine?" The market has started to look like one giant sangria-ingredients aisle to me.

It's easy to make. Wash the fruit, cut it up, pack it into a jar, and pour in white wine. Then just put it in the refrigerator. In our house, we like to let it rest for about 3 days.

At first, the wine, the fruit, and the spices each seem to insist, "I'm here!" — but as the days go by, they gradually start to get along.

And the secret weapon is plum compote. When the flavor is a little sour or a bit too sharp, adding it makes everything wonderfully mellow. I used to be team honey, but once I tried the compote, there was no going back.

It's made with fruits that are in season, so the taste is different every time. That's part of the fun, too.

After getting drenched in sweat playing pickleball, gulping down an ice-cold drink.

Ah, heaven.

There's still so much more to enjoy about life in Vietnam. If you have any leftover wine, please try adding some cut fruit to it~

This time's sangria fruits

Chill it slowly and gradually in the refrigerator.