TasteBud Rosy Sangria

Pitcher of red sangria at Kaya

Pitcher of red sangria at Kaya

It has come to my attention that I have a great Sangria recipe that I’ve morphed into something special and I’ve been requested to share my secret to my “rosy” sangria.  It’s “ROSY” because it uses both red and white wine.  Note that this makes a fairly large batch, so I serve it from my Creativeware 3-Gallon Unbreakable Beverage Dispenser.

Recipe:
2 bottles of Cabernet Sauvignon, or similar
1 bottle of Pinot Grigio, or similar
1/2 cup sugar
1 cup triple sec
1 pt fresh berries (blueberries recommended)
2 granny smith apples
1 or 2 oranges
1 liter lemon-lime soda

  1. In a small container, prepare your apples and berries into similarly sized chunks, about the size of a whole blueberry. Pour triple sec over cut fruit and set aside.
  2. In beverage dispenser, add all three bottles of wine together. Add sugar and mix thoroughly until dissolved. Thinly slice oranges removing all seeds. Stir the soaked fruit and triple sec into the wine mixture carefully.
  3. Layer the orange slices on top of the wine mixture. Pour the lemon-lime soda over oranges and refrigerate covered until ready to serve.
  4. Serve as-is or over ice.

Twists and Tips:
– Don’t forget to wash your berries thoroughly. You don’t want the small seeds floating in your sangria. I typically use blueberries because they are simple to clean and pair well with the sangria bath.
– More soda can be added to stretch the mixture to serve more and reduce the potency of the drink.
– Have spoons handy to make eating the alcohol soaked fruit easier. Consider using Spoon Straws

While "TasteBud B" doesn't feel very photogenic, he certainly gets out and about to snap pictures of his food. He's passionate about sharing Pittsburgh events, food talk topics, restaurant recommendations and travel destination finds. (@PghTasteBudB On Twitter)

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