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Recipe Detail Page
Seaside Sangria
Early Summer 2017
Makes about 8 servings
¾ cup (175 mL) raspberry vodka
4 oz apricot brandy
2 cups (500 mL) vinho verde
2 cups (500 mL) pink lemonade
2 tsp (10 mL) pink peppercorns
1 cup (250 mL) diced watermelon
1 cup (250 mL) fresh blueberries
To a pitcher or punch bowl, add ¾ cup (175 mL) raspberry vodka, 4 oz apricot brandy, 2 cups (500 mL) vinho verde, 2 cups (500 mL) pink lemonade and 2 tsp (10 mL) pink peppercorns. Add 1 cup (250 mL) diced watermelon and 1 cup (250 mL) fresh blueberries. Serve in cups with ice, distributing fruit. Garnish each with a small red chili pepper, sliced in the middle. The longer the chili stays in the drink, the spicier it will become.
Makes about 8 servings
