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Recipe: Blood Orange Lemongrass Sangria

By Cynthia Dea
March 19, 2015
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Sangria recipes are rarely ever the same, but they're generally always delicious and refreshing. This recipe from RockSugar Pan Asian Kitchen is no exception. Take advantage of the wonderful California citrus and make it with freshly squeezed juice!

Blood Orange Sangria
Makes 8 servings

For the sangria:
18 ounces Riesling
18 ounces blood orange juice
6 ounces lemongrass syrup (Use pre-made syrup or see following recipe)
3 ounces fresh grapefruit juice
3 ounces lemon juice
16 ounces Champagne
Ice
8 blood orange slices for garnish

For the lemongrass syrup:
2 stalks lemongrass
1 cup sugar
1 cup water

For syrup: Remove the outer layer of the lemongrass, then thinly slice the remaining stalk.

Combine lemongrass, sugar, and water in a saucepan. Stir to combine and bring the mixture to a boil. Reduce heat to low and simmer for about 15 minutes. Strain lemongrass mixture.

For the sangria: Combine Riesling, blood orange juice, lemongrass syrup, grapefruit juice, and lemon juice in a pitcher.

For each serving, pour 6 ounces of mixture into a wine glass with ice. Top each glass with two ounces of Champagne.

Garnish with blood orange slice.

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