For Dry January I took a typical Sangria recipe and made it into the perfect alcohol-free item to serve at a brunch. It goes well with breakfast food and sandwiches.
This is light, bright and perfect for the morning. It is a good make ahead beverage for 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 orange juice
- 1 750 ml bottle of TOST (a sparkling alcohol alternative made with white tea, cranberry and ginger)
- 12 to 24 ounces plain or grapefruit flavored sparkling water.
Slice the citrus fruit into half moons. Mix with the orange juice 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 Tost 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.
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