It’s been a while, eh? Well, I am back from my Europe trip (I’ll be posting about it in the coming weeks) but I’m ready to share some awesome recipes with ya!
Is it just me or did Easter sneak up on us this year? I mean it’s normally in April, right? I prefer April Easter cuz it’s warmer (which could potentially be bad when you think about eggs…haha). But the best is when every few years Good Friday falls on my Birthday – which means no work (or school when I was younger).
Growing up we always did the full Easter thing: Church, egg hunt and brunch with extended family – it was one of those holidays we were guaranteed to see our cousins. And until I was like 10 my grandma Stella would sew colorful Easter dresses for my little sisters and I. I loved when she would let me help her pick out the fabric I seriously miss those dresses, they were the jam.
Nowadays Easters are much less epic since there aren’t many small kids in my family, but it’s still fun to get together and see my little nephews hunt around for eggs. But this year I have a plan to make Easter with the fam a little more fun. It starts with san and ends with gria.
We know I love my Sangria – it’s the perfect pitcher drink and this one overflowing with Spring flavors. Plus sangria is best when made in advance (I recommend the night before), which means you can pull off a fancy adult beverage at your Easter brunch with little time commitment. On this episode of Drink & Dish I’ll show you just how quick and simple it is to make:
Still looking for some brunch ideas? Check out Ari’s Lemon Almond Meal Scones. Her lemon-vanilla glaze is to die for – I may have dipped my finger in the bowl for an extra taste after she frosted them
Ari and I regularly do absurd things when we make our videos. Like sing and dance during our sound checks, crack jokes and even make weird sounds. And just for fun we thought we would share one of our sound checks with you guys since we found this one to be exceptionally
embarrassing humorous. Head over to our new Drink & Dish YouTube Channel to subscribe and check it out!
Now lets get our sangria on!
We start with the usual suspects: wine & citrus. Then we mix things up a little by adding limoncello (btw it’s easy to make – here’s my recipe!). The bright and sweet lemony flavor from the limoncello is what makes this Sangria shine. To finish it off you add some sparkling water or sparkling wine before serving — totally up to you depending on how boozy you want your drinks. The sparkling water keeps things light which is good for brunch, but the sparkling wine definitely takes it up a notch.
Sangria tip: Use a wooden spoon to hold the fruit away from the spout of the pitcher when you pour the sangria into glasses – it helps prevent spilling
- 1 Orange
- 1 Pink Grapefruit
- 2 lemons
- 750 ml bottle chilled white wine (I used Sauvignon Blanc)
- 1 1/2 cups Limoncello
- 3 cups sparkling water or sparkling wine
Clean the orange, grapefruit and lemons thoroughly then cut into 1/4 inch thick slices.
In a large pitcher combine white wine, sliced citrus and limoncello. Refrigerate at least 4 hours or overnight.
When ready to serve, stir in the sparking sparkling water (or sparkling wine). Pour into individual glasses. If desired, garnish glasses with sliced fruit from the pitcher.