 Photo: Nielsen-Massey Warm weather is upon us, especially in San Francisco!
One of my favorite Spring and Summer drinks is Sangria, and here's a great Rose Sangria recipe courtesy of Nielsen-Massey. Salud! Rose Sangria 1 apple, peeled and quartered 10 whole cloves 1 lemon, thinly sliced rounds 1 lime, thinly sliced rounds 1 orange, thinly sliced rounds 1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar 1/2 cup brandy, chilled 1 (750 milliliter) bottle dry red wine, chilled 1 1/2 cups pulp free orange juice, chilled 1/4 teaspoon Nielsen-Massey Rose Water 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract fresh mint sprigs for garnish Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors. Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint. Serves 4-6 Note: Add additional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation. Comments are closed.
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