Not to toot my own horn, but I’m pretty well known for my sangrias.

Anytime we have a bbq or gathering I make one. I love that you can change up ingredients and flavors to match the season or the occasion. Not only that, you can make any drink sangria style allowing for large batches to be prepped ahead of time and brought out from the fridge anytime someone needs a refill. Less work and time for you, leaving more time to spend with friends and families.

It’s a winner all around.

This particular one is based on the aperol spritz; and because it’s got sparkling water as part of it’s ingredients, you can spritz away the whole day.

Ingredients:

1 cup green grapes, halved and frozen

1 cup red grapes, halved and frozen

2 large sprigs of tarragon

2 oranges, top and bottom removed, sliced and halved

juice of top and bottom of oranges

2 plums, pitted and sliced

1/4 cup aperol

1/8 cup honey

1 bottle brut champs

2 cans beach plum la croix sparkling water.

Directions:

Add all fruit and tarragon to a large pitcher. Squeeze the juice from top and bottom of oranges over fruit.

Add aperol and honey to fruit, and stir to combine. Let sit in fridge for 1 hour.

Add champs and sparkling water, stirring to combine all flavors together.

Let sit in fridge 4 -6 hours before serving.

To serve, add a tablespoon or two of frozen grapes to each glass, followed by a variety of the fruit in the sangria pitcher. Pour liquid over.