Saturday, March 10, 2018

Saturday Sangria: Citrus Moscato Sangria (#Wine #Recipe #Cocktail #Sangria)

Welcome to Saturday Sangria, 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!  

You know that in Florida we're all about that citrus! So we're sending you some sunshine and oranges with this week's sangria recipe. Cheers! 🍷

Citrus Moscato Sangria
 Yield: For 6-8 people

  • 1 grapefruit, peeled and cut supreme
  • 2 oranges, peeled and cut supreme
  • 1 blood orange, sliced
  • 2 clementine mandarins, sliced
  • 10 kumquats, sliced
  • 2 tablespoons honey
  • ½ cup orange liqueur
  • 2 cups chilled sparkling water
  • Juice of 1 lemon
  • 1 750 ml bottle chilled moscato wine
  • Ice

  1. Put the citrus fruit slices and segments in a pitcher. Add the honey and orange liqueur, let marenate for at least 30 minutes.
  2. Add the chilled sparkling water, moscato wine, lemon juice and ice. Mix well. The citrus moscato sangria can be served immediately or kept refrigerated for a couple of hours before serving.
  3. When serving the sangria use a spoon or fork to put some of the citrus pieces into each glass. Enjoy!

    1. SLICE RIND - Start with a very sharp knife. Trim the fruit’s ends; set a flat side on a cutting board.
    2. REMOVE PITH - Slice off the peel and pith in sections, following the shape of the sphere.
    3. SLICE SEGMENTS - Set the fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. Repeat.
    4. SQUEEZE JUICE - Hold the membranes over the bowl and squeeze to juice.

    Citrus moscato sangria
    Recipe & Image Courtesy: Laylita

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