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Guava and Sour Orange Sangria

 

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Guava and Sour Orange Sangria
 

 

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Recipe

Guava and Sour Orange Sangria

Refreshing and delicious, this sangria sings well with so many dishes--but with garlicky dishes, it dances a little merengue, too. If you can’t find sour orange juice ( it’s in the Latino section) you can use fresh orange juice, fresh lemon juice and fresh lime juice ( 1 tablespoon orange juice;1 tablespoon lime juice; 1 tablespoon lemon juice).

Times

  • Prep Time : 20 min
  • Ready Time : 20 min

Servings

8

Ingredients

  • 3 large oranges, washed and sliced in ¼ inch thick rounds
  • 4 limes, skin and sliced in ¼ inch thick rounds
  • 3 cups dry, fruity rosé or light red wine
  • 11/2 cups guava nectar
  • 1/2 cup apricot or peach brandy
  • 2 tablespoons key lime juice (about 3 key limes)
  • 2 tablespoons sour orange juice
  • 2 to 3 cups ice cubes

Directions

1) Place half of the sliced fruit into a large pitcher. Add the wine, guava nectar, apricot brandy, key lime juice, and sour orange juice and stir gently to combine.

2) Add 2 to 3 cups of ice cubes and the remaining fruit, stir, and serve.

Tags

About Chef Tami Weiser

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Before starting The Weiser Kitchen.com, I was a cerebral yeshiva student from the Five Towns, an artsy thespian, and a Vassar College girl. I studied anthropology and archeology as an undergraduate, worked on digs and traveled in the Middle East, Western Europe, and the United States. I did graduate work in ethnomusicology and Jewish world studies at the Jewish Theological Seminary, and then attended Law School in Miami, working as an editor in on the Inter-American Law Review. I have started large non-profit music schools, taught Hebrew School, run adult education programs and taught global Jewish cooking from my travels and studies. I am proudest of my family—my three incredible teenaged kids, my wonderful husband, my parents, sister and muchatunim. After attending the Institute for Culinary Education (ICE) and graduating with highest honors and a leadership award, I worked as a recipe editor, writer, and ebook developer. I've staged at numerous restaurants in the New York metro area, ghost-written for high-end chefs (shhh!), and worked in the recreational division at ICE. I've taught private students and at local cooking schools. I've been catering large scale charitable events for many years. Notably, I study with the iconic writer, food editor and my friend, Molly O'Neill.

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