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Lush Sangria

by , Certified Sommelier, Amusée, Twin Cities, Minnesota

Lush Sangria

Makes about 2 quarts

  • 2 oranges, sliced into ½-inch wheels and grilled
  • 2 lemons, sliced into ½-inch wheels and grilled
  • 1 cup fresh pineapple, peeled, cored, sliced, and grilled
  • 1 pear, peeled, cored, and halved
  • 1 red apple, peeled, cored, and quartered
  • 2 (750-mL) bottles California Chardonnay
  • 4 ounces Cointreau
  • 4 ounces brandy
  • 2 ounces citrus-infused simple syrup (or to taste)
  • 1 to 2 cups soda water
  • 5 to 10 basil leaves

Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.

    • Citrus-Infused Simple Syrup
    • 1 cup water
    • 2 cup granulated sugar
    • Citrus extract or zest, as needed

    Combine water, sugar, and citrus extract or zest in a medium saucepan over medium-high heat. Stir until sugar dissolves. Once the mixture begins to boil, remove from heat and cool to room temperature.

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