Chuck Hughes' white sangria with a refreshing citrus rim is an amazing twist on a Spanish classic.
Recipe courtesy of Chuck Hughes
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White Sangria
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Zest of 3 lemons
  • Zest of 3 oranges
  • 2 cups/500ml white port
  • 1 cup/250ml raspberries
  • 1/2 cup/125ml orange liqueur, such as Triple Sec
  • 1 or 2 peaches, peeled, halved and diced
  • 1 cup/250ml Corinthian grapes, frozen
  • 1 bottle/750ml sparkling white wine

Directions

Preheat the oven to 150 degrees F (65 degrees C). Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour. Using a spice grinder, reduce the zest to a fine powder. Set aside. Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve. Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.

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