Q: My husband loves the white sangria served at Fusco’s Via Roma in Acworth. I would very much enjoy being able to make this sangria for my husband. Thank you. —Deborah McKinnon, Atlanta
A: Michael Fusco was happy to share this recipe he’s been serving at the restaurant for the past six years. In the summer, he features white sangria. In the winter, a red sangria takes its place on the beverage menu. “This really is a customer favorite. People come in especially for it. It’s especially great on our patio on a Saturday afternoon,” Fusco said.
This is a drink you’ll need to start ahead of time. The fruit should be prepared up to one day in advance while the wine and liqueurs can be mixed up to a week in advance if you like, or combined when ready to serve. At the restaurant, this recipe fills two pitchers, each holding 4 glasses of sangria. Fusco likes a Pinot Grigio for this sangria, but says you can use any “fruit-forward” white wine you prefer.
Is there a restaurant recipe you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put “From the menu of” and the name of the restaurant in the subject line.
FUSCO'S VIA ROMA WHITE SANGRIA
Hands on: 10 minutes Total time: 10 minutes, plus chilling time
Serves: 8
1 large apple, cored and chopped
1 large orange, peeled and chopped
1/2 pear, cored and chopped
1/2 small lime, chopped
3 1/2 ounces Amaretto, divided
3 1/2 ounces brandy, divided
3 1/2 ounces Gran Marnier, divided
1 (750 ml) bottle Pinot Grigio
1 tablespoon granulated sugar, or to taste
3/4 cup (6 ounces) ginger ale
Maraschino cherries with stem, for garnish
At least 6 hours in advance, in a medium bowl, combine apple, orange, pear and lime. Add 1 ounce Amaretto, 1 ounce brandy and 1 ounce Gran Marnier. Mix well, cover and refrigerate until ready to serve.
In a large pitcher, combine Pinot Grigio, 2 1/2 ounces Amaretto, 2 1/2 ounces brandy, 2 1/2 ounces Gran Marnier and add sugar to taste. Stir until sugar is dissolved. If making ahead of time, cover pitcher and refrigerate until ready to serve.
When ready to serve, combine wine mixture with fruit. Add ginger ale and fill pitcher with ice. Serve over ice. Garnish individual drinks with a maraschino cherry.
Per serving: 211 calories (percent of calories from fat, 1), trace protein, 19 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 6 milligrams sodium.
About the Author
