GREEN MELON-MINT SANGRIA
Melon liqueur adds flavor and also a festive bright green color to this spring sangria, teeming with tart apples, other green fruits and mint leaves. An obvious choice to serve at your next St. Patrick's Day party, this sangria would also work well in summer for a barbecue or pool party.
Provided by Food Network Kitchen
Categories beverage
Time 4h20m
Yield 8 to 10 servings (10 cups)
Number Of Ingredients 7
Steps:
- Stir together the wine, soda water and liqueur in a 3-quart pitcher. Add the mint, apples, kiwis and melon, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass.
VANILLA, STARFRUIT AND CHAMPAGNE SANGRIA
Lillet Blanc, an aromatic French aperitif wine, enhances the delicate starfruit in this festive sangria. Made with Champagne and vanilla bean syrup, it's ideal for the holiday entertaining season and also works for wedding showers, birthdays or anytime you want to add a bit of sparkle to the party.
Provided by Food Network Kitchen
Categories beverage
Time 4h45m
Yield 8 servings (8 cups)
Number Of Ingredients 8
Steps:
- Bring the granulated sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Halve the vanilla bean lengthwise, scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Boil the syrup for 1 minute more. Let cool, then transfer the syrup to a 3-quart pitcher.
- Add the Lillet, soda water and 2 tablespoons of the lemon juice to the pitcher, and stir to combine. Add the starfruit, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- When ready to serve, put the remaining 1/2 tablespoon lemon juice on a saucer. Put some sanding sugar on another saucer. Dip the rims of 8 glasses in the lemon juice, then in the sugar. Add the champagne to the pitcher, and stir gently to combine. Fill each glass halfway with ice, then pour sangria and starfruit into each glass.
GRILLED SANGRIA
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Halve and pit 2 plums, 2 apricots and 2 peaches. Grill over medium-high heat, turning occasionally, until slightly charred, about 4 minutes. Transfer to a cutting board and cut into large pieces. Transfer the fruit to a pitcher and add one 750-ml bottle rose, 1/2 cup coconut rum and 1/4 cup superfine sugar. Refrigerate overnight.
JíCAMA-MELON SALAD
Provided by Tom Gilliland
Categories Citrus Fruit Herb Freeze/Chill No-Cook Cinco de Mayo Chill
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
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- Cut a few pieces of cucumber and honeydew away to chop and add to your Sangria later. It's always nice to ball the honeydew if you can. It's just so pretty.
- Juice the rest of your mellon and cucumber. If you don't have a juicer, but you do have a food processor, just cut up your mellon and cucumber into small pieces and process it until it's mush. Pour it into your mesh strainer and gently press the mush with a spoon over a bowl to catch the juice. You might want to further squeeze the mush in cheese cloth to get the extra juice.
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