Is there ever a bad time for Sangria? It might be the middle of winter, but there is plenty of fresh citrus that you don’t have to wait until spring to take advantage of.
By Taylor Mathis & Sally James
Whether you need a beverage for a sports event, a fancy party, or something for a weekend brunch, every occasion is the right time to enjoy this beautiful and refreshing Blood Orange White Sangria. Here is more on the recipe Sally made. Like most Sangria recipes, this Blood Orange White Sangria is based on fruits, wine, liquor, and a sweetener. For this recipe, you will need blood oranges, nectarines, a cara cara navel orange, starfruit, lemon, and lime. For the liquid components, Sally decided to use white wine, Solerno, honey, and Peychaud’s Aromatic Cocktail Bitters. Assembly is pretty easy, just wash and dry the fruit and cut into pieces. While someone is prepping the fruit, another person can mix the other ingredients together into a large container. Refrigerate until ready to serve.
- 2 bottles dry white wine (750 ml each)
- ½ cup blood orange liqueur ( we used Solerno)
- 5 Tablespoons clover honey
- 8 to 10 dashes Peychaud’s Aromatic Cocktail Bitters
- 2 blood oranges, sliced
- 2 nectarines, sliced
- 1 cara cara navel orange, sliced
- 1 star fruit, sliced
- l lemon, sliced
- 1 lime, sliced
- Put the white wine into a large pitcher. Add the blood orange liqueur, honey and bitters. Still with a long handled spoon until well mixed. Add the fruit slices to the wine mixture. Stir. Chill sangria in the refrigerator for 30 minutes. Stir and serve.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.