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“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 

Bill Kim
July 2013

Gallery

© John Kernick

Recipe Summary

total:
20 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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