Lemon-Cilantro Sangria

Name: Lemon-Cilantro Sangria
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: about 8 servings (8 3/4 cups)
Ingredients: 1 cup sugar; 1 cup loosely packed fresh cilantro leaves; One 750-milliliter bottle Pinot Grigio or other crisp white wine; 1/2 cup lemon-flavored liqueur, such as limoncello; Two 11.5-ounce cans lemon soda, such as San Pellegrino Limonata; 1/2 cup soda water; 2 lemons, thinly sliced

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Level: Easy

Total: 4 hr 40 min (includes cooling and chilling times)
Active: 20 min

Yield: about 8 servings (8 3/4 cups)

Summer in a pitcher, this sangria combines crisp white wine, lemon-flavored liqueur and lemon soda with a bright, herbal cilantro syrup for a decidedly adult version of lemonade.

Level: Easy

Total: 4 hr 40 min (includes cooling and chilling times)
Active: 20 min

Yield: about 8 servings (8 3/4 cups)

Ingredients

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1 cup sugar

1 cup loosely packed fresh cilantro leaves

One 750-milliliter bottle Pinot Grigio or other crisp white wine

1/2 cup lemon-flavored liqueur, such as limoncello

Two 11.5-ounce cans lemon soda, such as San Pellegrino Limonata

1/2 cup soda water

2 lemons, thinly sliced

Directions

Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the cilantro. Let cool, then transfer the syrup to a 3-quart pitcher.
Add the wine, liqueur, lemon soda and soda water to the pitcher, and stir to combine. Add the lemons, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria and lemons into each glass.