Sunday, August 7, 2011

Champagne Sangria

This was a little less sweet than I would have liked, but my guests disagreed and polished off two pitchers of it.  It's a light and very summery concoction.

I paired this with Bacon Wrapped Scallops for an appetizer cocktail pairing party.

Bacon Wrapped Scallops with Jalapeno Papaya Sauce

1/2 cup orange juice
1/4 cup lime juice
1/2 cup triple sec
1/4 cup sugar
1 cup sliced strawberries, pureed
1 cup diced peaches, pureed
1 (750-ml.) bottle Champagne

Puree fruit.  Stir together juices, triple sec, and sugar until sugar has dissolved. Add pureed fruit.

Place all ingredients, except champagne, in a pitcher or jug and chill until ready to serve. Just before serving, add champagne. Garnish with an orange slice.  Enjoy!

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