Tuesday, July 17, 2012

Champagne Sangria

Sometimes after a long day on the beach sippin' on beer there comes a point when you are just beered out.  It is no longer refreshing and it is time to find something else to quench that sun-induced thirst!  As we were getting our grocery list together to make paella we wracked our brains to see what else we can  make that would also be good with our Spanish-themed meal....what is more Spanish than sangria???  Since we tend to like our beverages with a little more fizz we thought we would see what we could find that included champagne or prosecco...here is what we found and it was perfection!!  

Champagne Sangria

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
Mint Simple Syrup:
2 cups sugar
2 cups water
1 cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint over medium heat. 
Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. 
Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
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