Blood Orange Sparkling Sangria Punch
Equipment
- Large Pitcher
- Cutting Board
- Knife
- Citrus Juicer
Ingredients
- 1 (750 ml) bottle dry red wine
- 4 blood oranges
- 1/4 cup triple sec
- 2 tablespoons granulated sugar
- 2 cups chilled sparkling water
- Ice cubes
- Additional blood orange slices for garnish
Instructions
- Juice two blood oranges into a small bowl and slice the remaining two oranges into thin rounds.
- Pour the red wine into a large pitcher. Add the blood orange juice, triple sec, and granulated sugar.
- Stir the mixture until the sugar fully dissolves.
- Add the blood orange slices to the pitcher and let the base chill in the refrigerator for at least 30 minutes.
- Just before serving, pour in the chilled sparkling water and stir gently.
- Fill glasses with ice cubes, ladle the punch over the ice, and top each glass with a blood orange slice.
Notes
Chill the wine and sparkling water ahead so the punch stays cold without extra ice that could dilute the flavor. Stir the base wine mixture only after the sugar dissolves to avoid a gritty texture. Add the sparkling water at the last minute to keep the bubbles lively.
Course: Drink
Cuisine: Spanish
Equipment: Large Pitcher, Cutting Board, Knife, Citrus Juicer
Cuisine: Spanish
Equipment: Large Pitcher, Cutting Board, Knife, Citrus Juicer