Blood Orange And Peach Sangria Food

BLOOD ORANGE SANGRIA

Steps:

• Zest one of the blood oranges and combine it with the sugar in a small bowl. Rub the sugar and zest together with your fingers until fragrant. Juice four of the blood oranges (I simply did this by hand), discarding any seeds or pith. Chop the remaining blood oranges into pieces.
• In a large pitcher, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and blood oranges. Stir well to combine. Place the orange sugar on a plate, then run a lemon, lime or orange slice around the rim of each glass. Dunk each glass in the sugar, coating well. Fill each glass with a few ice cubes, then add some of the fruit from the sangria. Pour the sangria into each glass and serve!
• Note: this definitely gets better as it sits, so you can make it ahead of time and store it in the fridge.

BLOOD ORANGE AND PEACH SANGRIA

Steps:

• Combine all ingredients in a large pitcher. Cover and refrigerate overnight.

PEACH AND ORANGE SANGRIA

Steps:

• In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.
• Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice.

BLOOD ORANGE SANGRIA

Steps:

• Combine all ingredients in a large pitcher and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.

BLOOD ORANGE SODA SANGRIA

Steps:

• Combine the white wine and blood orange soda in a large pitcher or drink dispenser. Stir in the orange juice, orange slices and blueberries. Serve over ice.

PEACH SANGRIA

Steps:

• Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill. To serve, add the soda water and some ice and pour into jugs.

SIMPLE ORANGE SANGRIA

Steps:

• Cut 1 orange into thin slices, then into quarters, and reserve for garnish.
• With vegetable peeler or zester, thinly remove outer peel from second orange.
• In large bowl, using a spoon, bruise the peel with the sugar to release the oils.
• Stir in orange juice, wine and liqueur.
• Cover and chill. Remove orange peel after 15 minutes.
• Serve the sangria, garnished with the orange slices, over ice.