iStockphoto.com/sf_foodphoto
READ MORE ABOUT:
Ingredients:
2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
¼ cup Spanish orange liqueur
1 cup pear juice
½ cup superfine sugar
½ cup sliced pear
2 pluots, pitted and sliced into thin wedges
½ pound seedless white grapes
1 (750-ml) bottle Prosecco, chilled
Method:
Combine the wine, orange liqueur, pear juice and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours. Stir in the Prosecco and serve the sangria in large wine glasses, over ice if desired.
Yield: about 4 quarts, 15 servings
Editor's Note: Look for organic wine and locally-grown fruit when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Full Circle Farming Episode of Emeril Green.
Related Posts:
Emeril Green: Speechless in Napa Valley (Video)
Emeril Green 2: The Clagett Farm USA (Video)
-
- {}
