ORANGE, APEROL AND ROSEMARY SANGRIA

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Orange, Aperol and Rosemary Sangria image

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.

Provided by Food Network Kitchen

Categories     beverage

Time 4h15m

Yield about 8 servings (8 1/2 cups)

Number Of Ingredients 7

1 cup orange liqueur, such as Clement Creole Shrubb
1 cup soda water
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)
2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices

Steps:

  • 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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