The recipe I am about to share has been a family favorite for years now. I like to bring a big pitcher filled with pink bubbly goodness to every spring, summer or fall party. We live in California so the temperature is pretty much always right (sorry to rub it in for those who don't live in such a nice warm area!)
The first few parties I brought this treat I made the mistake of only making one pitcher. Boy, was that one empty quick! Apparently the ladies in my husbands family have a sweet tooth (for drinks).
And just a heads up, it packs a pretty serious punch! The sangria tastes like delightful fresh lemonade, but is anything but a thirst-quencher.
Here's what goes into the sangria;
- 2 bottles Pink Moscato
- 2 shots of rum
- 1 shot of Cointreau
- 1 can grapefruit soda (like Squirt)
- 1 scoop lemonade powder
- 1 orange
- 1 lemon
- 1 handful of red berries (I prefer strawberries)
- 1 cup of ice cubes
First you want to peel the lemon and orange and cut into slices. Make sure you take out all the pits. Cut the crowns off the strawberry and cut in four quarters. Next, poor the moscatos in the pitcher and wait until foaming stops. Measure and mix in the shots of rum and Cointreau, then stir. Add the soda, followed by a scoop of lemonade powder. Make sure you aren't filled to the top yet, as the lemonade powder tends to make the wine foam up a little. After the foam has disappeared you can add the sliced fruit and the ice. As soon as everything is combined in the pitcher, gently stir.
It is crucial that you give the sangria enough time to refrigerate before serving, it simply tastes much better when served nice and cold. Especially on those hot California summer days!
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