After a recent trip to Portugal, I couldn’t resist sharing this unique carrot-orange colored Sangria recipe. It’s a bright, refreshing, fruity drink and the perfect use for garden fresh mint.
Ingredients
- 8 ounces lemon lime simple syrup*
- 4 ounces carrot juice
- 2 ounces light rum
- 2 ounces amaretto
- 1 handful fresh mint (Do not muddle the mint. Although there is a lot of mint, the flavor is subtle)
- 1 red or green apple, sliced
- 1 sweet orange, sliced
- 2 cucumbers, thinly sliced lengthwise
- 2 ½” coins of ginger root
- 2 cinnamon sticks
- ½ liter dry white wine
- ¾ liter lemon lime sparkling water
- Several scoops of crushed ice to chill
Preparation
In a 1.5-2 liter pitcher, combine the first four ingredients, stirring to combine. Add in the mint, fruits, cucumber, ginger root and cinnamon sticks then top with the wine and sparkling water.
About this recipe
*NOTE: to make lemon lime simple syrup, over medium flame, stir together the juice of 1 lemon and 1 lime with 1½ cup cane sugar and 2 cups of water. Simmer until the mixture is reduced by half. Allow to cool to room temperature and store, refrigerated in a lidded jar. Can remain stored refrigerated indefinitely.
