Vanilla Starfruit And Champagne Sangria Recipes

SPARKLING CHAMPAGNE SANGRIA

Steps:

• Place all fruit and orange juice in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 - 24 hours. Right before serving, add champagne.
• Taste; if you'd like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!

GREEN MELON-MINT SANGRIA

Steps:

• Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.

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.

CANTALOUPE SANGRIA

Steps:

• 1. Cut the grapes crosswise, then freeze. Puree the cantaloupe with the sugar in a blender.
• 2. In a pitcher, combine the frozen grapes, pureed cantaloupe, lemon slices, mint sprigs, and wine. Ladle into glasses and serve.

GRILLED SANGRIA

Steps:

• Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.

VANILLA, STARFRUIT AND CHAMPAGNE SANGRIA

Steps:

• Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.