Halloween Sangria Recipe 435 Food

SPOOKY LYCHEE SANGRIA

Steps:

• Combine the wine, ginger beer, lychee juice, pomegranate juice, Honey Syrup and apple, lime and orange slices in a pitcher with ice.
• Divide the mixture among 8 Burgundy glasses. Garnish with the fresh lychee (2 per portion), and place the teeth (1 per portion) on the rim of each glass by making an incision in the candy.
• Add the honey and 1/2 cup water to a small saucepan and cook, stirring, until the honey and water are well combined and warmed. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 2 weeks.

BLOOD RED HALLOWEEN SANGRIA

Steps:

• Gather the ingredients.
• Pour the wine into a pitcher.
• Squeeze the juices from the lemon and orange wedges into the wine. If possible, remove the seeds, then toss the wedges into the punch.
• Add the sugar and stir thoroughly until it dissolves.
• Chill overnight to marry the flavors.
• Add the ginger ale or club soda, grenadine, and creepy candy just before the party starts.

FROZEN SANGRIA

Steps:

• The day before, add the blueberries, raspberries, orange juice, 1 cup of the wine, 1 cup of the strawberries and 1/4 cup of the rum to a medium bowl. Cover and refrigerate for 24 hours to marinate. Transfer the remaining 1 1/2 cups strawberries to a freezer-safe storage bag and place in the freezer for 24 hours.
• Reserve 1/2 cup of the mixed berries for garnish. Add the remaining mixed berries and all the liquid to a blender, top with the sugar, 4 cups ice, the frozen strawberries and remaining wine and rum and blend until smooth (or do in batches if necessary). Serve immediately with a spoonful of the reserved boozy fruit and a sprig of mint.

SANGRIA

Steps:

• Combine all the ingredients in a blender and process or whisk in a bowl until blended. Refrigerate. Serve cold in shot glasses with corresponding shots of tequila.