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SoCal Citrus Sangria
Spanish missionaries are believed to have first planted citrus trees in the Golden State over 250 years ago. The first commercial citrus groves appeared in Southern California decades later, with the introduction of the navel orange and railroads spurring California’s “second Gold Rush” of agriculture. The groves have now spread throughout the San Joaquin Valley, with California growers supplying over 80% of the fresh citrus fruit in the U.S.
Ingredients
- 1 750-ml bottle California Zinfandel
- 2 cups fresh orange juice
- Juice of two limes
- 1 orange, sliced
- 1 lime, sliced
- Maple syrup or honey to sweeten, optional
For serving:
- Ice
- Garnish: thinly sliced orange and lime wheels
Instructions
- Add the wine, fresh orange juice, lime juice, orange slices and lime slices to a large pitcher and stir to combine. Taste and add 2-3 tablespoons of maple syrup or honey to sweeten if desired. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- To serve, fill glasses with ice and fill with sangria. Top with fresh orange and lime slices for garnish.
- Add the wine, fresh orange juice, lime juice, orange slices and lime slices to a large pitcher and stir to combine. Taste and add 2-3 tablespoons of maple syrup or honey to sweeten if desired. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- To serve, fill glasses with ice and fill with sangria. Top with fresh orange and lime slices for garnish.
