© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 10

“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter than he likes,” says chef Bill Kim. Kim’s fruit-filled sangria is a bit sweet, yes, but it’s also refreshing, thanks to the lemon juice. Slideshow: Sangria Recipes

How to Make It

Step 1    

Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.

Step 2    

Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.

Step 3    

Stir in the Riesling and serve the sangria in ice-filled wineglasses.

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