I think that if I were ever to write a cookbook, I could write a book filled with sangria recipes. Sangria rocks my world. And with the warmer weather comes my desire to make cool and refreshing cocktails.
Work has been getting super crazy lately. Lots of new projects. Lots of manuscripts to write, review, publish, blah, blah, blah. I had so much fun visiting with my family last weekend, but I think I need a vacation from that vacation. If I could just have at least a few days where I don’t have to do anything. I can just be super lazy. All. Day. Long. Or a cruise. I would also be very happy with a cruise. I guess for now I will just have to sit on my patio with a pitcher of this spring sangria and pretend I am somewhere really fabulous.
One of my favorite things about spring is all of the bright and fresh fruits that come into season! Citrus is big for springtime as well as pineapples. Citrus and pineapple? In sangria? Oh yes. Let’s do this.
Yield: 6 servings
Prep Time: 15 minutes
- 1 (750 ml) bottle of fruity white wine
- 3 cups Sprite (you can also use lemon lime sparkling water)
- 2 cups pineapple juice
- 1/2 cup orange juice
- sliced lemons, lime, and oranges (and pineapple if you want!)
- In a large pitcher, stir together the wine, Sprite, pineapple juice, and the orange juice. Then gently stir in the slices of fruit.
- Refrigerate the sangria for about 2 hours and serve.*
Soaking citrus fruits for too long can result in a bitter taste. If you are not going to serve the sangria within a few hours of making it, I recommend waiting to add the fruit until you are ready to serve it.
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