Serves 4 to 5
This tasty orange sangria probably is the best I have ever had: The lemon syrup—prepared with lemon herbs or orange mint and a few drops of orange flower water—is a magic elixir.
- 1½ cups water
- 1 cup sugar
- Large handful orange mint and/or lemon herb leaves
- Few drops orange flower water
- In a small saucepan, heat water and sugar until simmering. Stir to dissolve sugar.
Remove pan from heat and stir in herbs. Cover and let cool to room temperature.
- Squeeze flavor essence from herbs, then remove and discard them. Add a few drops of orange flower water to syrup. Refrigerate until ready to use (up to 1 week).
- 2 cups Spanish Rioja or red table wine
- ¼ cup orange-flavored liqueur, such as Triple Sec or Cointreau, or brandy
- ¾ cup herb syrup
- 1 cup orange juice, preferably fresh-squeezed
- 1 orange, diced
- ¼ lemon, diced
- 1 peach, peeled and diced (if in season)
- 3 cups ice
- About 1 cup sparkling water
- In a large pitcher, combine red wine, orange liqueur, herb syrup and orange juice; stir to blend. Refrigerate if not serving immediately.
- About an hour before serving, add diced fruit, stir and taste; adjust accordingly. When ready to serve, add ice to the pitcher and stir. Immediately before serving, add sparkling water and stir. Pour into wineglasses garnished with a slice of orange and/or a sprig of lemon herb.
Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.
Click here for the original article, Spanish Tapas Menu.