Champagne Sangria

Champagne Sangria
Staff Writer

Courtesy of Havana Central

Champagne Sangria.

Happy National Sangria Day! To spice up your sangria recipes for winter, add one very festive ingredient — champagne — with brandy, chablis, and fruit. The recipe is courtesy of Havana Central in New York City. 

Ingredients

  • 6  Ounces  chablis
  • 6  Ounces  champagne
  • 4  Ounces  orange juice
  • 1/2  Ounce  mango purée
  • 3/4  Ounces  passion fruit purée
  • 1  Ounce  agave
  • 3/4  Ounces  brandy
  • 3/4  Ounces  triple sec
  • 2  Ounces  pineapple juice
  • lime slices
  • lemon slices
  • orange slices

Directions

Muddle fruit in pitcher. Add the juices, purées, and wine. Stir thoroughly. Add champagne, gently stir (to keep champagne carbonated). Add ice as needed to chill. Garnish glass with fresh fruit (diced green apple, grapes, etc.). 

Nutritional Facts

Sugar
7g
8%
Carbohydrate, by difference
8g
6%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
28mg
3%
Choline, total
2mg
0%
Folate, total
6µg
2%
Magnesium, Mg
4mg
1%
Phosphorus, P
10mg
1%
Sodium, Na
23mg
2%
Water
34g
1%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.