Spring has officially sprung and I could not be more excited! With all the things to look forward to, sangria is pretty high on my list. Since we're still easing into the outdoor entertaining season, it's the perfect time to try a variation on the classic combination.
This nontraditional fresh-and-light sangria features rosé instead of red wine, paired with a collection of invigorating citrus like Sumo oranges, kumquats, and lemons. Another layer of flavor is added by infusing the simple syrup with ginger for a subtle boost.
After muddling everything together you'll find yourself with a pitcher of wonderfully aromatic, bright orange sangria studded with fruit. Before serving your guests, prepare slices of fruit to add to each glass and for an added bonus, freeze some grapes keep your spring sangria nice and cool. It's a bright and refreshing drink to welcome warm weather.
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About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.