A few Sundays ago, I invited my gal pal, Arim, to make sangria with me. This was the first time I had a hand model to work with, and my goodness, it made a huge difference. Usually it’s just me – setting up the tripod and turning on the internal shooting timer. With Arim there, I was able to stage her and take perfect shots behind the camera. It was marvelous.
We made “girly” sangria using wintery citruses and sweet Asian fruits, like lychee and pears. We stirred in rose and ginger ale, so it was nice and sweet. It was definitely my kind of libation, which is why I named it Sprig and Flours sangria.
It’s the perfect drink for a feminine event, but I wouldn’t discriminate – I bet it would be a hit at your super bowl party too!
Sprig and Flours Sangria
Author: Connie Choi
- 750 ml rose
- 2 cups ginger ale
- 1 grapefruit, juiced
- 1 grapefruit, segmented
- 20 oz canned lychees in heavy syrup
- 1 asian pear, peeled, cored, & diced
- 1 lemon, thinly sliced
- ¼ cup currants
- ice (for serving)
- Mix together all the ingredients, except the ice, in a large punch bowl or pitcher. Chill in the fridge for at least 12 hours.
- Serve over ice.
How refreshing, yum! I have a bottle or Rose, and I think I know what I’m going to do with it now 😉
How refreshing, yum! I have a bottle of Rose, and I think I know what I’m going to do with it now 😉