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
Ingredients
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2
bottles Spanish white wine
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1
bottle Lillet Blanc
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4
cans San Pellegrino Blood Orange Soda
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1
apple, chopped
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1
peach, chopped
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1
orange, sliced
Directions
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Begin your Sangria adventures with all the chopped fruit and half the liquids.
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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.
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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.
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When the first pitcher is finished, refill with the remaining Lillet, wine, and soda. Let it chill as long as you can.
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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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