For our Easter dinner yesterday, I served my favorite spring/summertime beverage. So light and refreshing.
Linda’s Rojo Sangria
1 cup brandy
1/2 cup Grand Marnier or triple sec
1/2 cup fresh squeezed orange juice
1 1/2 cups pomegranate juice
1 1/2 cups apple juice
1 1/2 cups papaya or mango nectar
Fresh fruit; such as pineapple chunks, citrus slices, sliced strawberries, and melon cubes or balls
2 bottles of your favorite chilled red wine
Mix brandy, Grand Marnier, orange juice, pomegranate juice, apple juice and papaya nectar in a large container. Add about half the fruit and lightly smash fruit to release their juices. Add the remaining fruit and refrigerate at least 4 hours for flavors to blend.
When ready to serve, add the wine and pour into ice filled glasses to serve.
About 12- 15 servings