Winter Sangria

Winter is approaching December 21st, why not celebrate with  sangria! We improvised with on hand ingredients to make a winter sangria. Using artisan crafted Villa Graziella Toscano Rosato rosé wine with berry rich Sangiovese & fragrant Montepulciano organic grapes. Fresh oranges, chilled pineapple juice & mango nectar. Perfect for Sunday brunch or a pre-dinner libation. Makes 6 abundant servings. 

Easy Ingredients

  • 1 750 ML (25.36 Oz) bottle of Villa Graziella Toscano Rosato

  • 2 freshly squeezed oranges + 1 orange thinly seeded & thinly sliced

  • 4 – 6-ounce cans pineapple juice not from concentrate

  • 2-11-ounce cans of guava or mango nectar

Simple Directions

  1. Wash oranges, juice 2 oranges removing the seeds, set aside

  2. Wash remaining orange slice thin, removing the seeds, set aside

  3. In a large pitcher stir together Toscano Rosato rosé wine & orange juice

  4. Add pineapple juice & mango nectar

  5. Stir briskly

  6. Refrigerate two hours to overnight, allowing sangria to absorb the fruit flavors & citrus aromas

  7. Serve in frosted glasses over ice (optional)

  8. Or add individual orange slices to each glass

  9. Enjoy with your favorite brunch items or evening appetizers

  10. Refrigerate covered for 2 days

RecipesMorgan ShepardComment