This bright orange sangria combines Aperol, a slightly bitter orange-flavored aperitif, with orange liqueur, soda, juice and slices and a nice herbal hit of fragrant rosemary for an early autumn tipple.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 15 min |
| Yield: | about 8 servings (8 1/2 cups) |
Ingredients
- 1 cup orange liqueur, such as Clement Creole Shrubb
- 1 cup soda water
- 1/2 cup Aperol
- 1/3 cup loosely packed fresh rosemary leaves
- One 750-milliliter bottle chardonnay or other rich white wine
- 1 1/2 cups orange juice (from about 6 oranges)
- 2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices
Instructions
- Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 234 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
Made this for Thanksgiving and it was fantastic! I used a Sauvignon Blanc for the white wine as it has a fresh taste that worked well with the citrus flavors. I plan to make it for the holidays and garnish with a few fresh cranberries in addition to the rosemary sprig for a festive look.