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
- Put the citrus fruit slices and segments in a pitcher. Add the honey and orange liqueur, let marenate for at least 30 minutes.
- 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.
- When serving the sangria use a spoon or fork to put some of the citrus pieces into each glass. Enjoy!
* HOW TO SUPREME CITRUS FRUITS:
- SLICE RIND - Start with a very sharp knife. Trim the fruit’s ends; set a flat side on a cutting board.
- REMOVE PITH - Slice off the peel and pith in sections, following the shape of the sphere.
- 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.
- SQUEEZE JUICE - Hold the membranes over the bowl and squeeze to juice.
Recipe & Image Courtesy: Laylita
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