Cascais Sangria
Serves 4
Ingredients
8 ounces lemon lime simple syrup*
4 ounces carrot juice
2 ounces light rum
2 ounces amaretto
1 handful fresh mint (Do not muddle the mint. Although there is a lot of mint, the flavor is subtle)
1 red or green apple, sliced
1 sweet orange, sliced
2 cucumbers, thinly sliced lengthwise
2 ½” coins of ginger root
2 cinnamon sticks
½ liter dry white wine
¾ liter lemon lime sparkling water
Several scoops of crushed ice to chill
After a recent trip to Portugal, I couldn’t resist sharing this unique carrot-orange colored Sangria recipe. It’s a bright, refreshing, fruity drink and the perfect use for garden fresh mint.
METHOD
In a 1.5-2 liter pitcher, combine the first four ingredients, stirring to combine. Add in the mint, fruits, cucumber, ginger root and cinnamon sticks then top with the wine and sparkling water.
*NOTE: to make lemon lime simple syrup, over medium flame, stir together the juice of 1 lemon and 1 lime with 1 ½ cup cane sugar and 2 cups of water. Simmer until the mixture is reduced by half. Allow to cool to room temperature and store, refrigerated in a lidded jar. Can remain stored refrigerated indefinitely.