Welcome to Sangria Saturday, 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!
Sparkling Grapefruit Sangria With Lillet Rosé
INGREDIENTS
15 fresh mint leaves
1/4 cup simple syrup (see note below)
1 cup fresh grapefruit juice, from about 2 Ruby Red grapefruits, plus 1/2 of one grapefruit, peel intact, cut into rough chunks
1 cup Lillet Rosé
1 bottle Cava, chilled
DIRECTIONS
1. In the bottom of a pitcher, gently muddle together the mint leaves and simple syrup. Add grapefruit chunks, grapefruit juice, and Lillet Rosé. Refrigerate for at least 4 hours or up to overnight.
2. When ready to serve, add Cava to the pitcher and stir gently. Serve over ice.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
No comments:
Post a Comment
Due to time constraints we may not be able to personally respond to every comment made, but we do read and appreciate them all. 📚❤️🙂
✋ RBtWBC has a zero-tolerance policy for review harassment and author bashing. Such comments will be deleted at the the blog's discretion.