Limoncello Sangria Recipes

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Steps:

• Half fill a large glass with ice.
• Add red wine, limoncello, orange juice, simple syrup and lime juice.
• Stir.
• Top with club soda.
• Enjoy!

Steps:

• In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour the sangria into ice filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel. NOTE: You can also make this with a non-sparkling dry rosé wine

Steps:

• In a large pitcher, combine the limoncello and the strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour the sangria into ice-filled stemware. Scoop some fruit into each glass and garnish with a lemon wheel. You can also make this with a non-sparkling dry rosé wine.

Steps:

• In a glass with ice, add red wine (near half the glass), then add orange juice (should be around 2/3 of the glass). Then top with limoncello.