Citrus Sangria featuring Florida Blood Oranges

Citrus Sangria featuring Florida Blood Oranges is a remarkably refreshing and Delicious adult beverage featuring stunning Florida Blood Oranges, zesty lemons and sweet key limes with the finest Pinot Grigio and the famous Christian Brothers Frost White Brandy.

Blood oranges are always a cause for celebration in my home every winter here in Central Florida (Haines City) my neighbors and friends that surround me are Citrus growers so I actually start watching the Citrus farms from the first blooms on the trees – I wonder If there’s such a thing is Blood Orange stalking? If there is I’m guilty as charged It’s such a strikingly beautiful and delicious fruit.

I decided to feature those gorgeous oranges today when I made our Sangria for lunch with my friend Tricia – She has a new found love for blood oranges since trying them at our last lunch. Now I’ll be the first to mention this is a far cry from the Traditional Sangria you may have had over the years…

Traditional Sangria is a beverage from Spain and Portugal. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit, and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added. Sangria is steeped while chilled for as little as minutes or up to a few days – Source Wikipedia

Citrus Sangria featuring Blood Oranges

• 2 bottles of chilled Pinot Grigio wine
• 1 cup Christian Brothers Frost White Brandy
• 2 blood oranges, cut into thin rounds
• 2 lemons, cut into thin rounds
• 3 limes, cut into thin rounds
• 3 cups of cold 7 Up soda
• Mint

Directions
Combine 2 bottles of chilled Pinot Grigio wine, 1 cup of Christian Brothers Frost White Brandy, 2 thinly sliced blood oranges, 2 thinly sliced lemons, 3 thinly sliced limes in an extra large glass glass pitchers. Cover Sangria and chill completely, for about 2 to 4 hours. When ready to serve to guests, add the 3 cups of cold 7 Up and mint.

This recipe is a © of Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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