AKA mimosa on steroids! I don’t know how much fresher you can get. Oranges, grapefruit and lemons take this sangria to the next level and is perfect for springtime and summer! Refreshingly sweet and tangy with the warmth of the wine running down your throat. Your kitchen is going to smell like tropical paradise after you are finished making this because of the citrus galore.
This sangria is perfect for any brunch that you are throwing to take your usual mimosa to the next level. Need an Easter cocktail? This is the one! You will love the familiar mimosa flavor amped up with extra oranges, grapefruit and lemons. Not only does this sangria go down easily, but it comes together in a snap. If you are making it ahead of time for a crowd, wait until you serve it to pour the champagne in. You don’t want to ruin the bubbly! Like anything, the longer this baby sits the more condensed the flavors are going to be.
I am a lightweight myself, so the wine and the champagne are enough for me. But if you would like to up the alcohol content even more, a splash of Triple Sec or Lemoncello will do the trick.
- 1 bottle riesling wine
- 1 bottle champagne
- 3 cups orange juice
- 1 orange, thinly sliced
- 1 grapefruit, thinly sliced
- 1 lemon, thinly sliced
- Combine all of the ingredients together in a large pitcher, excluding the champagne.
- Give the sangria a good stir to ensure that all of the ingredients are mixed together. Refrigerate for at least 30-45 minutes prior to serving. The sangria can be kept in the refrigerator up to 2 days prior to serving.
- Top the sangria off with the bottle of champagne and serve.