Fruity Sangria
Author: Melissa Slyh
Recipe type: Cocktails
- 1 750ml bottle of sweet muscadine rosé wine
- 2 and ½ cups of California Champagne
- ¼ cup peach schnapps
- ½ orange, cut into thin slices
- ½ granny smith apple, cut into thin slices (core and seeds removed)
- ½ cup fresh blueberries
- ¾ cup sugar
- ¾ cup warm to hot water
- Make a simple syrup by dissolving the sugar in the warm to hot water. Set aside.
- Drop the fruit into a pitcher.
- Pour the wine, champagne, peach schnapps, and simple syrup into a pitcher. Stir to combine.
- Refrigerate the pitcher of fruity sangria for about 2 hours.
- Serve in wine glasses, and garnish with some of the fruit.
- Please drink responsibly.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/08/31/fruity-sangria/
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