Lemon Cilantro Sangria Recipes

LEMON AND CILANTRO SHRIMP

Steps:

• In a bowl, toss shrimp with lemon zest and cilantro to coat.
• Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.

SANGRIA! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

LEMON CILANTRO CHICKEN

Steps:

• Marinate the chicken in a mixture of 1/2 cup lemon juice and 1/2 of the chopped cilantro for 1 hour.
• Mix the rest of the chopped cilantro with the remaining lemon juice. Add the lemon pepper seasoning and 1 tablespoon olive oil. Set aside.
• Spread 1 tablespoon olive oil into the bottom of a 9 X 12 inch glass baking pan. Layer the potatoes and the chicken in the dish. Pour lemon pepper mixture over. Cover.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, and bake for 10 minutes more.

LEMON SANGRIA

Steps:

• In a large pitcher, combine all ingredients except for the ice, club soda and green grapes.
• Chill overnight, before serving, add ice cubes and club soda, stir lightly.
• Pour into tall glasses and garnish with the green grapes if desired.
• Enjoy!

AUTUMN APPLE SANGRIA

Steps:

• Thinly slice 1 lemon, discarding the seeds, and reserve in a bowl. Juice the remaining 3 lemons until you have 1/2 cup juice (discard any extra juice). Bring the lemon juice, sugar and cinnamon sticks to a boil in a small saucepan, stirring occasionally until the sugar has dissolved. Boil the syrup for 1 minute more. Let the syrup cool completely, then strain into a 3-quart pitcher, reserving the cinnamon sticks.
• Add the wine, Calvados, cider and soda water to the pitcher, and stir to combine. Add the tart and sweet apples and lemon slices, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. Garnish each with 1 of the reserved cinnamon sticks.

EASY LEMON CILANTRO RICE

Steps:

• In a saucepan, combine water or chicken broth, lemon (or lime) juice, rind, garlic salt and bring to boil.
• Reduce heat and stir in rice. Cover and simmer for about 30 minutes or until all liquid has been absorbed.
• While rice is still hot and just before serving, add chopped fresh cilantro and toss gently.
• Serve with fish, seafood or any meat.

LEMON-CILANTRO SANGRIA

Steps:

• Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the cilantro. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, liqueur, lemon soda and soda water to the pitcher, and stir to combine. Add the lemons, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and lemons into each glass.

VANILLA, STARFRUIT AND CHAMPAGNE SANGRIA

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.

LEMON LIME MARGARITA SANGRIA RECIPE - (4.5/5)

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving). Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey. Cover and refrigerate for 4-6 hours. Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices. Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.