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Author Notes: There are quite a few Lillet-Sangria recipes out there--this is my personal take. I use the Lillet Blanc to sweeten and spike the white wine, so that you can avoid a boring white wine, vodka, and sugar mix. Adapt to your tastes! —philipm
Makes 2 pitchers
- 2 bottles Spanish white wine
- 1 bottle Lillet Blanc
- 4 cans San Pellegrino Blood Orange Soda
- 1 apple, chopped
- 1 peach, chopped
- 1 orange, sliced
- Begin your Sangria adventures with all the chopped fruit and half the liquids.
- Throw chopped fruit into the bottom of your pitcher and pour over 1/2 the Lillet Blanc and 1 bottle of wine. Refrigerate for at least two hours.
- Top off the wine with 1/2 the Blood Orange Soda (2 cans of the San Pellegrino, or using other fancy sodas, 1/2 a bottle of Rieme or 1 1/2 bottles of small Lorina). Serve over ice and some of the fruit.
- When the first pitcher is finished, refill with the remaining Lillet, wine, and soda. Let it chill as long as you can.
- Feel free to substitute in different sodas and fruits, but keep in mind that both the flavor and some of the sweetness are coming from the soda! If you're entertaining a more wild crowd, you can add Triple Sec, St. Germain, Barcardi Limon, etc. To make a red version, just use spanish red and lillet rouge.
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