Breakfast Sangria - Weekend Recipe

This is light, bright and perfect for the morning, especially the morning after as it has the hair of the dog so to speak.  It is a good make ahead beverage for holiday entertaining. The sprigs of herbs can be removed before serving so as not to clutter the beverage.

Breakfast Sangria (makes 4 to 6 servings)

1 pink grapefruit
1 navel orange
2 limes
2 sprigs lemon balm or 1/8 cup Lemon verbena leaves.
3 to 4 sprigs lemon thyme
1 cup triple-sec or other orange liqueur
1 750 ml bottle of Presecco  (or other sparkling champagne-style drink)
12 to 24 ounces plain or grapefruit flavored sparkling water.

Directions:

Slice the citrus fruit into half moons.  Mix with the triple-sec in a pitcher that holds at least 2 quarts.   Add herb sprigs, fresh is best, but dry is fine depending on season. Mix in the Prosecco and cover the pitcher tightly with plastic wrap.  Chill overnight or at least 8 hours before serving.

When ready to serve, remove the herbs, top off the pitcher with sparkling water and serve with lime or orange wedges.

To find other recipes for cocktails posted this month search MockDEC to find the recipes of previous months see this list, or search recipes 2018 for any recipe on the theme.

For 2018 the monthly recipe themes will be:

  January - Chicken Soup (ChickJan)

  February - Beef Stew (StewFeb)

  March - Jambalaya (JambMar)

  May - Ham and Shrimp Dishes (ShrHamMay)

  June - Bread recipes (BreadJun)

  July - Grilling (GrillJul)

  August- Garden Delights (GardAug)

  September - Salsa, Corn and Jelly (SCJSep)

  October - Squash Dishes  (SquashOct)

  November - Pumpkin Recipes (PumpNov)

   December - Herbal Cocktails (MockDec)