Secret Sauce: Muscadine Sangria

Charleston's Lee brothers offer up a Southern spin on a classic Spanish libation.

A Refreshing Muscadine Sangria

A Refreshing Muscadine Sangria

Photo by: Reprinted from the book "The Lee Bros. Charleston Kitchen" by Matt Lee and Ted Lee. Copyright © 2013 by Matt Lee and Ted Lee. Photographs copyright © 2013 by Squire Fox. Published by Clarkson Potter, a division of Random House, Inc.

Reprinted from the book "The Lee Bros. Charleston Kitchen" by Matt Lee and Ted Lee. Copyright © 2013 by Matt Lee and Ted Lee. Photographs copyright © 2013 by Squire Fox. Published by Clarkson Potter, a division of Random House, Inc.

Celebrate muscadine season with this refreshing sip.

The thick-skinned Southern grape known as the muscadine is an acquired taste. I find it akin to biting into a naugahyde couch but others love the explosive combination of tart and sweet contained in this gumball-sized fruit. A separate grape sub-genus, classified as Muscadinia, muscadines thrive in the warm, sunny South and are harvested in mid-September to late-October.

Leave it to Charleston's culinary innovators Matt and Ted Lee, also known as the Lee brothers, to figure out a way to make this childhood favorite fruit grown-up friendly by pulverizing muscadines in a Dixie spin on the refreshing Spanish libation sangria. Try this delicious sip from the Lee Bros. Charleston Kitchen.

The Lee Bros. Charleston Kitchen Cookbook

The Lee Bros. Charleston Kitchen Cookbook

Photo by: Reprinted from the book "The Lee Bros. Charleston Kitchen" by Matt Lee and Ted Lee. Copyright © 2013 by Matt Lee and Ted Lee. Photographs copyright © 2013 by Squire Fox. Published by Clarkson Potter, a division of Random House, Inc.

Reprinted from the book "The Lee Bros. Charleston Kitchen" by Matt Lee and Ted Lee. Copyright © 2013 by Matt Lee and Ted Lee. Photographs copyright © 2013 by Squire Fox. Published by Clarkson Potter, a division of Random House, Inc.

Charleston's most famous foodie brothers Matt and Ted Lee offer plenty of garden to table goodness in The Lee Bros. Charleston Kitchen.

Muscadine Sangria

Serves 6

  • 1 quart (1 1/4 pounds) ripe green or bronze muscadine grapes
  • 1/2 cup purple muscadine grapes
  • 2 pinches of kosher salt
  • 1 lime, sliced into think disks
  • 1 quart ice cubes, plus more for serving
  • 1 (750-ml) bottle dry, fruity white wine, such as pinot grigio or sauvignon blanc
  • 1 cup seltzer
  1. Dump 3 cups of the green or bronze muscadines into a food processor, and process them just to a slurry, four to five 3-second pulses. Strain the grapes through a fine-mesh strainer, pressing the pulp to extract the juice; discard the solids. Strain the juice again through a length of cheesecloth doubled over twice. You should have 1/2 cup muscadine juice.
  2. Slice the remaining green or bronze grapes and the purple grapes in half with a sharp knife. Don't worry about the seeds.
  3. Sprinkle the salt into the bottom of a pitcher. Scatter about one-third of the halved grapes and the lime slices on top of the salt, then add one-third of the ice on top. Continue to fill the pitcher, alternating layers of fruit and ice, until all the fruit and ice is in the pitcher. Pour the reserved juice, white wine and seltzer into the pitcher and stir. Transfer to the refrigerator and chill for 20 minutes or until the Sangria is very cold.
  4. Pour into glasses over ice, garnishing with halved grapes and lime slices from the pitcher.

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