As most of you know I studied abroad in Sevilla, Spain in the Spring of 2006. Living in Spain was a great experience and I have to admit it turned me into a Sangria snob. Sangria is a mixture of fruit, spices, and red wine that when combined taste sinfully delicious. It can be made many ways and I will confess that I have tried more bad Sangria’s than good. I saw this recipe on the Food Network the other day and it looked so good. Ashley L. is trying it out this weekend and I can not wait to hear how it tasted. Feel free to add fruits that you personally like, because as we all know the fruit is the best part!
- 2 cups no-pulp orange juice
- 3-6 oz orange liquer, such as Grand Marnier (I would use less, just because I HATE Grand Marnier)
- 2 Tbs honey
- 1 cinnamon stick
- 2 blood oranges or clementines, supremed (peeled and sliced)
- 1 granny smith apple, cored and chopped
- 1 Anjou (red) pear, peeled, cored. and chopped
- 2 liters sweet sparkling red wine, chilled (Rosa Regale)
- 1 liter lemon lime soda (Sprite)
In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pear, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.