1can of lychee with juicesee notes for fresh lychee substitute
1/2cupelderflower syrupsee notes for substitutions
1/2cupvodka or ginsee notes for substitutions
1/2cuplychee juicefrom the can
1bottle of chilled pinot grigio
Julienne the piece of ginger into small matchstick-sized pieces. Transfer this ginger into a pitcher or carafe.
Drain the lychee from the can, and reserve the juices. Set aside the lychee.
If you're using fresh lychee, pierce the red skin of the lychee and carefully peel it off. Using a knife, slice the lychee flesh length-ways (along the seed) and carefully remove the seed. Discard the seeds, and set aside the lychee flesh.
Slice the lemon and lime and place them in the pitcher or carafe.
Add the elderflower syrup and vodka and mix to combine. Using a cocktail muddler, gently muddle the citrus and ginger to release a little of their juices. Don't muddle too much though, since you want to keep the integrity of the lemon and lime slices.
Add the lychee, 1/2 cup of the lychee juice, and the pinot grigio wine. Mix to combine. Add agave syrup or simple syrup to sweeten - IF necessary.
Chill for at least 4 hours to let the fruits infuse the sangria blanca. Serve chilled.
Instead of canned lychee, you can use 20 - 22 fresh lychee, seeds removed, and use 1/2 cup of lychee juice which you can buy separately from an Asian store.
Instead of the elderflower syrup and vodka, you can use 1 cup of St. Germain liqueur (which is an elderflower liqueur).