Summer Sangria Recipes
Blogger Becky Ellis Shares Two Summer Sangria Recipes
ROANOKE – Blogger Becky Ellis Shares Two Summer Sangria Recipes.
Peachy Rosé Sangria
1 bottle Rosé
5 ounces Grand Marnier Raspberry Peach
6 ounces fresh raspberries
12 fresh strawberries, capped and sliced
2 tablespoons sugar
3 small fresh peaches, pitted and chopped
1 cup seltzer water
Ice for service
Place strawberries in a small bowl, sprinkle with sugar, stir to combine. Set aside.
Place Rosé in sangria pitcher. Add Grand Marnier Raspberry Peach, raspberries, sugared strawberries and peaches. Stir to combine. Place in refrigerator overnight. When ready to serve, add seltzer water and stir lightly to combine with other ingredients. Serve in glasses over ice.
Sandy's Peach Mango Sangria
In a large pitcher mix together:
10 oz. Bacardi frozen peach daiquiri mix
2 cups sparkling water (I like S.Pellegrino sparkling mineral water for this recipe)
1/2 cup triple sec
1 ripe mango, pitted and chopped into small pieces
1 large ripe peach, pitted and chopped into small pieces
After all ingredients are mixed together, add:
1 bottle chilled (750 ml) Korbel sparkling wine or cava
Garnish with fresh raspberries.
Serve well chilled.
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