This bright orange sangria combines Aperol, a slightly bitter orange-flavored aperitif, with orange liqueur, soda, juice and slices and a nice herbal hit of fragrant rosemary for an early autumn tipple.
Recipe courtesy of Food Network Kitchen
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Orange, Aperol and Rosemary Sangria
Total:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr
Yield:
about 8 servings (8 1/2 cups)
Level:
Easy
Total:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr
Yield:
about 8 servings (8 1/2 cups)
Level:
Easy

Ingredients

Directions

Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.

To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.

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