1 cup orange liqueur, such as Clement Creole Shrubb
1 cup soda water
½ cup Aperol
⅓ cup loosely packed fresh rosemary leaves
1 (750-mL) bottle chardonnay or other rich white wine
1 ½ cups orange juice (from about 6 oranges)
2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1. Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
2. To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.
Tips and Substitutions
Makes about 8 servings (8 1/2 cups)
Source and Credits
Copyright 2016 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen