It’s Sunday Sangria time!
Sangria is typically more of a holiday drink enjoyed in the fall or winter but it has become a summer tradition at most of our pool parties. Someone will always end up making a large pitcher of sangria to be enjoyed in this desert heat. I have used many different types of fruits, liquors and herbs to make sangria. This prickly pear recipe is not only beautiful but also refreshing and absolutely delicious!
Sangria is a traditional European drink made from red wine, chopped fruit, sweetener and brandy although you will find many variations on the drink from other countries with white wine, different types of fruit and liquors.
Recipe: Makes a Pitcher
- 1 Bottle of Dry White Wine (Pinot Grigio is best)
- 2 oz Orange Liqueur (Triple Sec or Orange Curacao is best)
- 4 Prickly Pears peeled and cut in fours
- 1 Lemon cut into slices
Glass: Wine Glass
Garnish: Lemon Slice
First prep the prickly pears by cutting the ends off, cutting a slit down the side and peeling back revealing the juicy pink fruit inside. Remove the fruit and cut into fours. Second, slice the lemon into 1/8” thick wheels.
Pour the bottle of wine into a glass pitcher, add the Triple Sec, and fruit.
Let stand for at least a couple hours. By allowing to marinate for 24 – 48 hours will give the sangria a much richer, sweet flavorful drink.
Before serving strain sangria through a fine mesh strainer to filter out all of the seeds.
Fill wine glass with ice, top with sangria and garnish with lemon wheel.