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Saturday, May 21, 2016

Saturday Sangria: Riesling Sangria with Lychees (#Wine #Recipe #Sangria)


ReadingBetweentheWinesBookClub

Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!  



Riesling Sangria with Lychees


INGREDIENTS
  • 1 orange
  • 1 cup raspberries, halved
  • 1 Asian pear—peeled, cored and thinly sliced
  • 1/2 cup dry sake
  • 1/2 cup bourbon
  • 1/2 cup fresh lemon juice
  • 1/2 cup triple sec
  • 2 tablespoons sugar
  • One 20-ounce can lychees in syrup—lychees halved, syrup reserved
  • Two 750-milliliter bottles slightly off-dry Riesling, chilled
  • Ice


INSTRUCTIONS
  1. Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.
  2. Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.
  3. Stir in the Riesling and serve the sangria in ice-filled wineglasses.



* Original recipe courtesy of foodandwine

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