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Friday, August 12, 2011

italian sangria ♥


4-6 oranges, sliced

1-gallon dry, fruity red or white wine

2 cups Cointreau or Grand Marnier

2 1/2 cups brandy

2 bunches long-stemmed lemon verbena and/or any combination of mint, lemon balm,

and pineapple sage

Fresh seasonal fruits, such as seedless grapes, apple slices, pear slices

Soft fruits such as strawberries, fresh berries, peaches, star fruit, and kiwis

(which should be added only prior to serving)

3 lemons, thinly sliced

3 limes, thinly sliced

Large handful of kumquats (optional)

6-ounce can frozen limeade (undiluted), to taste as needed


Fresh herb sprigs

2 16-ounce packages frozen peaches and/or frozen blueberries

(add just prior to serving to keep Sangría chilled, or use as ice cubes)

Sparkling Spanish cava, champagne, or Squirt®

NOW YOU’RE READY TO MAKE SANGRIA: Place oranges, wine, orange liqueur, brandy, and fresh herb sprigs in a large glass container; cover and refrigerate overnight or for several days. Add the firmer fruits 6-24 hours before serving, but do not add the lemons and limes until just prior to serving, as they can become bitter, and should be discarded if any Sangría remains to refrigerate for future use.

Pour Sangría into a glass pitcher or jar, adding freshly sliced seasonal soft fruit. If desired, sweeten with frozen (undiluted) limeade to taste. Replace the herb sprigs with fresh ones, as they will have discolored. Add frozen fruit just prior to serving. Ladle Sangría into long-stemmed glasses with a splash of effervescence and garnish with fresh fruit and herb sprigs

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