White Wine and Blood Orange Sangria
Yield: Makes about 1 quart
Native to Italy and Spain, the blood orange is slightly less acidic than the classic orange and contains deep red flesh and juice which give this drink its gorgeous hue.
Place the sliced fruits and the sugar together in a pitcher and refrigerate for 2 hours. Crush the fruit lightly with a wooden spoon and pour in the wine and the juices.
Serve garnished with blood orange slices.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008.