Vanilla Starfruit And Champagne Sangria Food
CHAMPAGNE SANGRIA
Provided by Giada De Laurentiis
Categories beverage
Time 2m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
- Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
- In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
GRILLED SANGRIA
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.
VANILLA, STARFRUIT AND CHAMPAGNE SANGRIA
Lillet Blanc, an aromatic French aperitif wine, enhances the delicate starfruit in this festive sangria. Made with Champagne and vanilla bean syrup, it's ideal for the holiday entertaining season and also works for wedding showers, birthdays or anytime you want to add a bit of sparkle to the party.
Provided by Food Network Kitchen
Categories beverage
Time 4h45m
Yield 8 servings (8 cups)
Number Of Ingredients 8
Steps:
- Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.
- Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.
CANTALOUPE SANGRIA
This inventive and unique take on sangria uses frozen grapes instead of ice cubes and cantaloupe juice to highlight the melon-y notes often found in pinot grigio.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Number Of Ingredients 6
Steps:
- 1. Cut the grapes crosswise, then freeze. Puree the cantaloupe with the sugar in a blender.
- 2. In a pitcher, combine the frozen grapes, pureed cantaloupe, lemon slices, mint sprigs, and wine. Ladle into glasses and serve.
Nutrition Facts : Calories 151, Sodium 13 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 1 grams
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