arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Strawberry Satsuma Champagne Sangria

Adapted By Brennan's 27 Sep 2018

Tags: Satusma
Serving Size: Serves 4

Ingredients

6 Satsuma Mandarins

8oz Strawberries, hulled

1 pint Raspberries

750-ml Sparkling Wine, Chilled

6 oz Grand Marnier

4 oz Club soda

2 oz Cherry Brandy (Kirsch)

fresh mint, for garnish

Adapted From: HowSweetEats.com

Description
A tasty take on a Winter Sangria featuring delicious Satsuma Mandarins. Depending on your taste, use a dry or sweet Sparkling

Preparation
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 to far in  advance may cause it to lose some of the bubbles.