One of my girlfriends declared this the “Summer of Sangria” and I’m loving it! There’s nothing better than a nice light, refreshing beverage poolside, dockside, or catching some rays.
Kicking off the “Summer of Sangira” on a high note this recipe is super delicious and refreshing!! I got the inspiration from food.com and made a few tweaks. I reduced the fresh lemon juice and omitted the pineapple just out of convenience… I only had 2 lemons which didn’t quite make the required amount of juice and I forgot the pineapple (oops!) but it worked out great. I also substituted the simple syrup for additional lemon-lime soda, ’cause making simple syrup? Ain’t nobody got time for that! Also, the original recipe called for letting the sangria sit for 4 hours to blend flavours, but I’m just not that patient! At least give it an hour though for the orange flavour to come out otherwise it will be too sour.
pacific blue sangria
1 (750 ml) bottle dry white wine
1/2 cup blue curacao
1/3 cup fresh lemon juice
1/2 cup lemon-lime soda
2 oranges, cut into wheels
carbonated lemon-lime beverage, as needed (7-Up)
1. Combine all the ingredients except the 7-Up in a large ceramic or glass container and stir well
2. Cover and refrigerate for at least 2 hours
3. Serve over ice and top with lemon-lime soda at about a 3:1 ratio
4. Garnish with an orange wheel