Spicy Papaya Sangria

Oh summer, don’t ever leave me.  

I love this season. Despite the unbearable heat we’ve been having the last few days, I still long for this season to never end; this particular summer anyway. It’s been so wonderful to me.  Sangria is one of those beverages that’s particularly refreshing in the dog days of summer. It’s cool, crisp and full of fruitful flavors.  I know, a spicy sangria may not be exactly what you have in mind when trying to cool off but this particular sangria is still quite refreshing despite the peppers in it – or at least I thought it was.  

I love the blog The Kitchy Kitchen. Her photos are always so beautiful and she has the most creative recipes. I originally pinned her recipe for spicy mango sangria and thought it looked gorgeous and sounded crazy enough for me to try.  I ended up making spicy papaya sangria not to be different from The Kitchy Kitchen for simply because I couldn’t find mangos at my grocery store so I thought papaya would be a decent replacement.

Spicy Papaya Sangria – adapted from The Kitchy Kitchen
1/2 cup brown sugar
1 large papaya, peeled and roughly chopped 
2 serrano chilies, finely sliced 
1 bunch of basil, leaves removed and roughly torn
1 bottle of white wine (I used Riesling)
Make the brown sugar simple syrup: combine a 1/2 cup water and a 1/2 cup of brown sugar in a saucepan and stir until sugar is dissolved. Allow syrup to cool to room temperature.
Place the papaya, mint, peppers and basil in a pitcher and add the wine.  
Add a bit of the simple syrup and taste after every addition to make sure it sweet enough to your taste.
Place in the refrigerator for a couple of hours to let it chill. The longer the sangria sits, the spicier it becomes. 
Whew!

*you can use 2 papayas and more than one bottle of wine if you’re making more than one pitcher.

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