Orange Aperol And Rosemary Sangria Recipes
ORANGE, APEROL AND ROSEMARY SANGRIA
This bright orange sangria combines Aperol, a slightly bitter orange-flavored aperitif, with orange liqueur, soda, juice and slices and a nice herbal hit of fragrant rosemary for an early autumn tipple.
Provided by Food Network Kitchen
Categories beverage
Time 4h15m
Yield about 8 servings (8 1/2 cups)
Number Of Ingredients 7
Steps:
- Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.
SIMPLE ORANGE SANGRIA
The weather is improving and my taste for sangria is on the rise! I love this particularly simple recipe. You will too!
Provided by kiwidutch
Categories Punch Beverage
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut 1 orange into thin slices, then into quarters, and reserve for garnish.
- With vegetable peeler or zester, thinly remove outer peel from second orange.
- In large bowl, using a spoon, bruise the peel with the sugar to release the oils.
- Stir in orange juice, wine and liqueur.
- Cover and chill. Remove orange peel after 15 minutes.
- Serve the sangria, garnished with the orange slices, over ice.
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