Orange, Aperol and Rosemary Sangria

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.]

Total Time:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr

Yield:
about 8 servings (8 1/2 cups)
Level:
Easy

Ingredients
  • 1/2 cup Aperol
  • 1/3 cup loosely packed fresh rosemary leaves
  • One 750-milliliter bottle chardonnay or other rich white wine
  • 1 1/2 cups orange juice (from about 6 oranges)
  • 1 cup orange liqueur, such as Clement Creole Shrubb
  • 1 cup soda water
  • 2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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