ROSé ELDERFLOWER SANGRIA
Provided by Geoffrey Zakarian
Categories beverage
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To a large pitcher, add the mint leaves, raspberries, strawberries, wine and elderflower liqueur. Stir to combine. Chill in the refrigerator for 4 hours.
- Add ice cubes to chilled wine glasses. Pour the sangria into the glasses and garnish with fresh mint leaves and macerated strawberries from the pitcher. Top the sangria off with club soda and serve.
CUCUMBER-ELDERFLOWER SPARKLERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Grate the cucumbers on the large holes of a box grater into a medium bowl. Wrap the grated cucumber in a piece of cheesecloth or a clean kitchen towel and squeeze the cucumber juice into a pitcher; discard the grated cucumber. Stir the lime zest and juice, elderflower liqueur and 5 or 6 dashes orange bitters into the cucumber juice. Refrigerate until ready to serve, at least 30 minutes.
- Drop a sugar cube into each flute and add a few dashes of orange bitters to each. Pour the champagne into the pitcher and stir. Pour into the flutes.
HONEYDEW, JICAMA AND CUCUMBER SANGRIA
Crisp, cooling honeydew melon, cucumber and jicama combine with the bright floral notes of gin, lime juice and triple sec in this refreshing summer sangria.
Provided by Food Network Kitchen
Categories beverage
Time 4h45m
Yield about 8 servings (8 3/4 cups)
Number Of Ingredients 9
Steps:
- Bring the sugar and lime juice to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher.
- Add the wine, gin, triple sec and soda to the pitcher, and stir to combine. Add the cucumbers, jicama and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
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