Description
This Rainbow Sangria is an easy, refreshing summer libation that’s as beautiful as it is delicious!
Ingredients
Scale
- Fruit, peeled and chopped I used strawberries, watermelon, oranges, mango, pineapple, kiwi, blueberries, and purple grapes — see blog post for other ideas and options
- 1/4 cup sugar
- 1/4 cup water
- 1 bottle Pinot Grigio or Pinot Gris
- 1/3 cup orange liqueur
- 1 lime, juiced
- 1 lemon, juiced
- 1 bottle sparkling wine such as Cava
- Lemon and lime slices, for garnish
- Colorful edible flowers, for garnish (optional)
Instructions
- Bring the sugar and water to a boil to make the simple syrup. Once simmering and the sugar is dissolved, remove from heat and let cool.
- In a pitcher, mix together the white wine, orange liqueur, lime juice, lemon juice, and cooled simple syrup. Chill for at least 3-4 hours.
- Wash, peel, and cut all of your fruit into small chunks. Grapes and blueberries can be left whole.
- In tall glasses, layer the fruit in even layers to make a rainbow (ROYGBIV). Start the glass with the purple fruit on the bottom. The final layer, from the top, should be red fruit, orange fruit, yellow fruit, green fruit, blue/indigo fruit, and purple fruit.
- Pour the sangria mix in the glasses until 3/4 full. Top the rest of the glass with chilled sparkling wine.
- Garnish with lemon and lime slices and edible flowers, if serving. Serve with both a spoon and straw. Enjoy!