Pink Champagne Sangria Recipes

PINK CHAMPAGNE SANGRIA

Steps:

• Heat water, sugar, and chopped mint in a small saucepan over medium/high heat. Bring to a boil and then reduce to a simmer, stirring occasionally. Allow to simmer for about 10 minutes. Set aside.
• In a pitcher, combine the mint simple syrup (made in the saucepan above), both juices, and the full bottle of Bubbly Pink Moscato. Stir to combine.
• Add ample grapefruit slices and pomegranate arils into the pitcher.
• Chill until ready to serve, at least 2 hours.
• Enjoy!

PINK SANGRIA

Steps:

• Combine the rose, fruit, raspberry liqueur and lemon liqueur in a large pitcher. Refrigerate for at least 2 hours or up to overnight. Serve over ice.

CHAMPAGNE SANGRIA

Steps:

• In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
• Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
• In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

PINK CHAMPAGNE SANGRIA

Steps:

• In a small saucepan, bring sugar, mint and water to a boil. Reduce heat; simmer 10 minutes. Cool completely; strain, if desired., Transfer to a pitcher; stir in the moscato, juices, grapefruit slices and pomegranate seeds. Refrigerate until cold, at least 2 hours. Garnish with additional mint.