Posted by: inyomouth | June 30, 2010

Citrus Mint Sangria

On a hot summer day preceding the evening get together of the Italy study abroad students, I was pondering which refreshing beverage I would contribute to the event.  I decided upon this bright and bubbly thirst-quencher.  An Italian Sangria, appropriate as we prepare for a year in Florence, courtesy of Food Network’s Giada De Laurentiis.   Make it virgin by substituting soda water for champagne or try ginger ale and cut back on the mint syrup.

-b

Ingredients:

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

Directions:

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.  Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:

2 cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

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