+
0 (0)

Drinks

Blood orange white sangria

Blood orange white sangria
Mel Melcon / Los Angeles Times

We had just spent several days in a small village in the Tunisian desert, where camels outnumbered cars. Traveling in an ancient Volkswagen bug, my husband and I, college students down to our last few dinars, headed to Tunis, where ... Read more

Total time: 20 minute, plus chilling time | Serves 6
  • 2 cups dry white Spanish wine (such as Rueda)
  • 2 cups blood orange juice, strained (about 8 to 10 oranges)
  • 1/4 cup Cinzano Bianco
  • 1/4 cup sugar
  • 1 blood orange, halved and sliced
  • 1 lime, sliced

Step 1In a large bowl or pitcher, combine the wine, blood orange juice, Cinzano Bianco and sugar. Stir in the orange slices.

Step 2Cover and chill 1 to 2 hours to blend flavors. Stir in the lime slices and serve.

Note: From Times Test Kitchen Director Donna Deane.

HAVE YOU TRIED


Candace Nelson’s Pavlova
Candace Nelson’s Pavlova

Wrinkly potatoes (papas arrugadas)
Wrinkly potatoes (papas arrugadas)

Fresh corn blini with crema fresca
Fresh corn blini with crema fresca

Banana cream pie
Banana cream pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Halloween Lychee Eyeball Jell-o Shots
Peach bourbon
Margarita popsicles
Mock Green Goddess