Best Lemon Lime Margarita Sangria Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-LIME MARGARITA SANGRIA



Lemon-Lime Margarita Sangria image

Margaritas and sangria collide! Juicy limes, lemons, and oranges meet with wine and spirits in this refreshing make-ahead drink.

Provided by Kare for Kitchen Treaty

Time 4h10m

Number Of Ingredients 8

1 medium orange
2 medium lemons
5 limes
1 750 ml bottle Sauvignon Blanc
3/4 cup tequila blanco (white tequila)
1/3 cup Cointreau liqueur
1/3 cup honey (plus more to taste (can substitute agave syrup if desired))
2 cups 16 ounces lemon-lime soda, chilled

Steps:

  • Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
  • Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
  • Cover and refrigerate for 4-6 hours.
  • Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
  • Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

LEMON LIME MARGARITA SANGRIA RECIPE - (4.5/5)



Lemon Lime Margarita Sangria Recipe - (4.5/5) image

Provided by รก-43854

Number Of Ingredients 8

1 medium orange
2 medium lemons
5 limes
1 (750 ml) bottle Sauvignon Blanc
3/4 cup tequila blanco (white tequila)
1/3 cup Cointreau liqueur
1/3 cup honey, plus more to taste (can substitute agave syrup if desired)
2 cups lemon-lime soda, chilled

Steps:

  • Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving). Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey. Cover and refrigerate for 4-6 hours. Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices. Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

Related Topics