Strawberry Satsuma Champagne Sangria.
It’s Friday. It’s the holiday season. LIFE IS GOOD.
But! It’s going to get better. Right this very second. After you make this punch sangria hybrid. It’s so appropriate.
Plus, there is lots of fruit here and I’m pretty sure that fruit and champagne translates to BREAKFAST. It’s just what you’re supposed to do.
The bubbly you use here is your choice: go super sweet or dry, whatever you prefer. The recipe serves as a general guideline below and it’s my favorite way to have this little cocktail. However, it may take a bit of playing around depending on your tastebuds. I love both sweet and dry champagne (seriously… I don’t discriminate), but prefer the sweet option here. Shocking. I have made it with a prosecco though… and it was pretty darn good. Do your thing, make it your own.
Then clink your computer screen so we can celebrate!
- 6 satsuma oranges
- 8 ounces strawberries, hulled
- 1 pint raspberries
- 1 (750mL) bottle of chilled champagne, as dry or sweet as you’d like it
- 6 ounces Grand Marnier liqueur
- 4 ounces club soda
- 2 ounces cherry brandy
- fresh mint for garnish
- Add 2 of the satsuma oranges, the strawberries and raspberries to a large punch bowl or pitcher. Juice the remaining 4 satsumas – you want about 1/2 or 2/3 cup of orange juice. Add the champagne, grand marnier, club soda and brandy to the bowl and stir everything together. Taste the sangria and if it’s not sweet enough for you, add some simple syrup (equal parts sugar and water, boiled then cooled to room temperature) until it reaches the desired sweetness. Serve with a garnish of fresh mint.
- You can definitely make this ahead of time and store it in the fridge, but making it waaaay advance may cause it too lose some of the bubbles.
Thumbs up for fruit servings.