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.
Ingredients
PreparationIngredients
- 1 blood orange sliced Add to list
- 1 lemon sliced Add to list
- 1 lime sliced Add to list
- 1/2 cup sugar Add to list
- 1 bottle chilled white wine Add to list
- 1 cup freshly squeezed blood orange juice Add to list
- 1 cup freshly squeezed tangerine or navel orange juice Add to list
Preparation
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
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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