02 Jun Red Sangria
Red Sangria
Makes four servings
-
- 1 medium unpeeled orange, seeded and chopped in small pieces
- 1 medium unpeeled apple, sliced, cored, and chopped
- 1 medium unpeeled lemon, seeded and cut into wedges
- 1 (750-milliliter) bottle dealcoholized cabernet sauvignon
- 6 dashes alcohol-free aromatic bitters
- 7 1⁄2 ounces ginger beer
- 1 medium orange for garnish
Mocktail Twist
The ginger beer can be substituted with ginger ale for a less spicy version. Fresh orange juice can also be added if a sweeter sangria is preferred.
Place chopped orange, apple, and lemon in a large pitcher.
With a muddler or the back of a wooden spoon, press into the fruits to extract their juices.
Pour in dealcoholized cabernet sauvignon.
Add bitters. Stir and refrigerate at least 1 hour.
Slice remaining orange into 1⁄4″-thick orange wheels. Set these aside until ready to serve the drink (if not serving for a while, refrigerate orange wheels).
Just before serving, gently pour in ginger beer then lightly stir.
When you’re ready to serve, add ice cubes to four wine glasses, pour in sangria while also including some of the muddled fruit in the glass, and then garnish each glass with 1 orange wheel.
Sorry, the comment form is closed at this time.