Roman Holiday Sangria Recipes

Steps:

• Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
• Add pomander to the sangria several hours before serving.
• Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.

Steps:

• Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
• Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.
• Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.

Steps:

• In a large glass pitcher, combine the peach slices, grapes and lemon slices.
• Add the peach brandy, and sugar, and stir until the sugar has dissolved.
• Slowly pour in the white wine, stirring gently.
• Refrigerate for at least 2 hours or as long as overnight.
• When ready to serve, add the Prosecco and stir gently.
• Fill glasses with ice.
• Slowly pour sangria into glasses allowing the fruit pieces to fall into the glasses.