citrus sangria
/Everyone always talks about going out for drinks on Thursday and Friday as the week is coming to an end. But I say, what about drinks on Monday?
It seems like the exact perfect day for a drink.
Something to look forward to at the start of the week. Something with a little zing. Something to get you through the last weeks of winter, or the start of winter if you live in Colorado.
This drink is light and refreshing with a definite burst of juicy citrus flavor. Sure to brighten the Monday blues.
And the best part?
Eating the fruit cocktail at the bottom of your glass.
Citrus Sangria
yields 2-4 servings
adapted from: Jessica’s Blood Orange Sangria
- 1 bottle chardonnay
- 1/4 cup brandy
- 3 blood oranges
- 1 cara-cara orange, or other orange
- 1/2 ruby red grapefruit
- 1/2 lemon
- 1 small apple
- 1 small pear
- sparkling water
- Pour the wine and brandy in a large pitcher.
- Juice 2 blood oranges, 1/2 grapefruit, and 1/2 lemon. Juicing by hand works perfectly.
- Strain through a fine mesh strainer to remove pulp and seeds, then pour into the pitcher. Stir.
- Core and chop the apple and pear and place the pieces into the pitcher.
- Slice the remaining 2 oranges into halved segments and/or round slices and add to the pitcher.
- Stir and refrigerate until ready to serve. Best if chilled for 4 hours before serving to allow flavors to fully develop.
- Pour each glass, add some of the fruit, and a good splash of sparkling water [about 2-3 tablespoons per serving, for 4 servings].
notes/subs: Recipe is easily doubled. For a sweeter drink add 1/4 cup sparkling citrus juice in step 1, and reduce the splash of sparkling water by half.
Check Jessica’s recipe for a fun idea for rimming the glasses with sugar!
Can’t transport a pitcher of sangria to a friend’s house?
No problem. Make the sangria ahead of time and pour into 12oz jars with a lid for each guest!
Hello, Monday.
You don’t look so bad after all.
Ashley
