Orange Aperol And Rosemary Sangria Recipes

ROSEMARY APEROL SPRITZ FOR A CROWD RECIPE BY TASTY

Rosemary Aperol Spritz For A Crowd Recipe by Tasty image

Nothing says summer weekend more than a glass of Rosemary Aperol Spritz.

Provided by Chris Rosa

Categories Drinks

Time 20m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 cup granulated sugar
1 cup water
5 small sprigs fresh rosemary
4 cups ice, plus more for serving
1 bottle aperol
1 bottle prosecco
3 cups club soda
1 cup rosemary simple syrup
6 wheels orange, for garnish
2 sprigs fresh rosemary, for garnish

Steps:

Make the rosemary simple syrup: Add the sugar, water, and rosemary to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes, until the sugar has dissolved. Remove the pot from the heat and set aside to steep for 30 minutes.
Strain into a glass jar, discarding the rosemary. The simple syrup will keep in the refrigerator for up to 1 month.
Make the rosemary Aperol spritz: In a large pitcher, combine the ice, Aperol, prosecco, club soda, and rosemary simple syrup. Add the orange wheels and rosemary sprigs. Pour into large wine glasses filled with ice and serve. For single drinks add 1 cup (150 g) of ice, 3 oz (90 ml) Aperol, 3 oz (90 ml) of prosecco, 1 oz (30 ml) club soda, 1 oz of rosemary simple syrup to a wine glass and stir.
Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 12 grams

ORANGE, APEROL AND ROSEMARY SANGRIA

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 Canada

Categories Beverage,Citrus,Cocktails/Alcohol,fruit,herbs

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 cup orange liqueur, such as Clement Creole Shrubb
1 cup soda water
½ cup Aperol
⅓ cup loosely packed fresh rosemary leaves
1 (750-mL) bottle chardonnay or other rich white wine
1 ½ cups orange juice (from about 6 oranges)
2 oranges, halved lengthwise and cut crosswise into ¼-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.

ORANGE, APEROL AND ROSEMARY SANGRIA

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

Ingredients

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.

RED WINE AND ORANGE SANGRIA

Red Wine and Orange Sangria image

Make sangria your way with red, white, or rosé! This easy recipe formula lets you pick your favorite wine and punch it up with juice, brandy, and fresh fruit and herbs.

Provided by Juliana Hale

Categories Everyday Cooking Special Collection Recipes New

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup orange juice
3 tablespoons white sugar
1 (750 milliliter) bottle red wine
1 cup orange slices
½ cup sliced plums
½ cup sliced fresh strawberries
¼ cup brandy
1 ½ cups club soda
3 cups ice, or as needed
8 sprigs fresh mint

Steps:

Stir orange juice and sugar together in a pitcher until sugar dissolves. Add wine, oranges, plums, strawberries, and brandy.
Cover and chill until ready to serve, 1 to 24 hours.
Gently stir in club soda before serving over ice. Garnish with fresh mint sprigs.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 8 mg, Sugar 10.2 g

BURNT ROSEMARY ORANGE SPRITZ

Burnt Rosemary Orange Spritz image

A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.

Provided by Food.com

Categories Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

ice water
6 -8 lemons, wheels
1 cup granulated sugar
2 tablespoons stripped rosemary sprigs
1 cup water
750 milliliters bottle campari
12 ounces lemon juice
12 ounces rosemary simple syrup
12 ounces sparkling water
12 ounces sparkling wine
1/2 orange, shell for garnish (orange segments removed)
1 1/2 ounces dark Bacardi 151 rum, for garnish
1 small rosemary sprig, for garnish
rosemary sprig, plus more for garnish
1 -2 orange, cut into manicured half-wheels for garnish

Steps:

For the Ice Ring:.
Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
For the Simple Syrup:.
In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
For the Punch:.
Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7

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