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Tropical Citrus Sangria

A refreshing, vibrant white wine sangria infused with blood oranges, lemons, and edible pink petals for a tropical flair.
Print Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 10 glasses
Course: Appetizer, Drinks
Cuisine: Mediterranean, Summer
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Liquid Base
  • 1.5 liters dry white wine chilled
  • 0.5 cup Triple Sec
  • 0.25 cup Brandy optional
  • 1 cup sparkling water add at end
  • 0.25 cup agave nectar
Fresh Fruit and Florals
  • 3 blood oranges sliced into rounds
  • 3 lemons sliced into rounds
  • 1 handful edible pink petals hibiscus or rose
  • 0.5 cup raspberries fresh

Equipment

  • Large glass punch bowl
  • Long handled spoon
  • Sharp Knife
  • Cutting board

Method
 

  1. Wash and slice the blood oranges and lemons into thin circular rounds, removing any seeds.
  2. In a large glass punch bowl, combine the white wine, Triple Sec, Brandy, and agave nectar.
  3. Stir the mixture thoroughly until the agave is fully dissolved into the alcohol.
  4. Add the sliced oranges, lemons, and raspberries to the bowl, stirring gently to submerge them.
  5. Cover and refrigerate for 4 hours to allow the citrus oils and juices to infuse the wine.
  6. Just before serving, stir in the chilled sparkling water for a refreshing fizz.
  7. Top the punch with a generous handful of edible pink petals and large ice cubes.
  8. Ladle into glasses, ensuring each serve includes plenty of glistening fruit and floral accents.

Notes

For the best visual 'gloss', ensure the punch bowl is bone-chilled before adding ingredients. Use edible-grade flowers only.