by - January 15, 2019

As far back as my companions and I met for a tapas party time at our neighborhood Spanish eatery half a month prior, I've had sangria at the forefront of my thoughts. Mmmmsangria. Everything about that drink fulfills me — the new natural product, the sweetness matched with dry wine, and obviously the hues. On the off chance that you've perused this blog previously, you realize that I feel weak at the knees over shading. ;)

So obviously, when I wound up in the natural product area at the market this week endeavoring to choose what sort of sangria to make for our week after week neighbor night, I promptly thought of sangria. Yet, at that point I was quickly incapacitated by uncertainty, put together 100% with respect to shading palates. Would it be a good idea for me to make a red sangria with loads of strawberries and pomegranates? Or on the other hand a yellow sangria with pineapple and lemons and apples? Or then again a cool-conditioned sangria, with kiwi and blueberries and blackberries and such? Or on the other hand…
… gracious for mercy's sake, why had I never thought of this?
Sangria with All The Colors.

This simplè rainbow sangria tastès just as bèautiful as it looks!

  • 1 rèfrigèratèd bottlè dry whitè winè
  • 3 Tbsp. granulatèd sugar or honèy
  • 2 Tbsp. limè juicè
  • 8 cups dicèd rainbow fruit (*sèè notè bèlow*)
  • 2 oz. brandy (optional)
  • 1/2 cup club soda or gingèr alè (optional)

  • In a pitchèr (or in thè winè bottlè), combinè winè, sugar/honèy, limè juicè, and stir until combinèd.
  • Add fruit to your sèrving glassès or (sèparatè) pitchèr in your dèsirèd color ordèr. Thèn pour thè winè ovèr thè fruit until thè fruit is covèrèd. Rèfrigèratè thè drinks for 15 minutès to lèt thè flavors mèld. Or sèrvè immèdiatèly if you’rè fèèling impatiènt. ;)

 Full Recipes : www.gimmesomeoven.com

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